Poached deep seabream with carrots

fish meal
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This poached deep seabream with carrots dish is simply easy and delicious. The key: very few ingredients! The fish cooks very quick (a couple minutes) so best to do it last.

I like serving with a side salad which again is rather simple and does have very few ingredients, here lettuce mostly and one tomato or two.

The whole is ready in half an hour.

Deep seabream can be found at your local fishmongers or at Sydney Fish Market. Check out the sea bream ID sheet (Sydney Fish Market).

 

Ingredients:

For 4 people

  • 1 fillet per person of seabream (they are generally quite small, if you have some larger one, decrease the number)
  • one bunch of dutch carrots (about 12 of them)
  • 3 carrots
  • 15 g of butter
  • 1 tsp of fennel seeds
  • Parsley to garnish
  • Side salad (lettuce and tomatoes with balsamic vinaigrette)
Method:
  1. Peel the dutch carrots. For this use a vegetable peeler and try to keep the peel as thin as possible or you won’t have much left of your carrots. Cut the leaves about half a centimetre above the collar and cut the end bit of the root if it has not yet come off while peeling.
  2. Peel the “normal” carrots and slice about half a centimetre thick.
  3. In a large thick bottom fry-pan, place 15 g of butter, allow to melt, add the carrots, a sprinkle of salt and a ladle of water. Cover and leave to cook on gentle heat (half heat). From time to time, shake the fry-pan.  The carrots  should not stick , nor burn.  It will take about 10-15 minutes to cook.  If you like them still a little crunchy, it will be closer to 10 minutes than 15 minutes.  You can heck for doneness with the point of a knife, it should not meet much resistance going through a piece of carrot.
  4. For the fish, use another frypan, place in it two centimetre of water, a fillet of olive oil, a teaspoon of rock salt and the fennel seeds. Bring to the boil. Then place the fish and reduce the heat to a simmer. The fish will cook in 2-3 minutes (it will be white and no longer translucent).
  5. PLace the fish and the carrots in a serving dish. Garnish with parsley and serve warm.