Hugo's recipes for Sabre
This month, the pleasure of cooking fresh product will not be missed with @HugoGelb 's recipe for Sabre. Find out how to prepare a delicious baked sea bream with a mandarin mash and vinaigrette salad. Your mouth will for sure watering !
2 cloves of garlic
Place the whole fish in a dish, season with salt and pepper, brush with olive oil, add a few sprigs of coriander and dill, and a few slices of lemon and orange.
Place in the oven for 20 minutes at 180°C.
Wash the mandarins well, cut them in half, remove the seeds and put them in the blender without removing the skin. Chef's secret: remove the labels from the mandarins, the recipe will be even better.
Add a clove of garlic, two teaspoons of honey, a little salt, pepper, and a pinch of Espelette pepper.
Blend until smooth.
Once smooth, fry for 10 minutes over a medium heat in a small saucepan and set aside.
To make the vinaigrette, in a small bowl, zest a mandarin orange, then squeeze the fruit to catch the juice. Season with salt and pepper.
Add 1 tablespoon of olive oil and 1 tablespoon of rice vinegar.
Chop the dill and coriander.
Add a teaspoon of honey.
Add a handful of salad and mix. Adjust salt and pepper to taste.
Take the fish out of the oven, reheat the purée for two minutes and enjoy!