Steamed Sea Bream Fillet with Chorizo Stuffing

🧂 Ingredients

• 600 gr whole sea bream

  2x 100 gr fillet + 65 gr off cut
• 65 gr seabream offcuts
• 65 gr cream cheese
• 30 gr chopped onions
• 25 gr diced mild chorizo
• 1 pc chopped garlic clove
• 1 tsp diced long red chilli
• ¼ pc preserved lemon

  diced
• 1 pc preserved kumquat

  diced
• 1 tbsp toasted pine nuts
• 3 pcs black olives

  diced
• 1 tbsp fresh chopped parsley
• Mild paprika or piment d’Espelette
• 5 + 30 gr unsalted butter
• 1 pc chopped shallot

  20 gr
• 80 ml dry white wine
• 250 ml fish stock

  (see recipe [https://culinaryambition.com/homemade-fish-stock/])
• 80 ml cream

Instructions

• 1 Clean and fillet the fish and use 65 gr of the offcuts for the stuffing mix.
• 2 Toast the pine nuts over a medium to low heat until golden brown and fragrant.
  Keep aside.
• 3 Sauté the onion and diced chorizo in olive oil. Add the garlic, preserved lemon,
  kumquats, and red chilli and cook for 2 more minutes.
  
  Finish the preparation with the black olives, pine nuts, parsley, and mix to
  combine well. Allow to cool.
• 4 Finely chop the fish offcuts with a knife and combine them with the cream cheese
  and the cold chorizo mixture. Season to taste with salt, pepper and mild
  paprika.
• 5 Lay a piece of cling film onto a flat surface, brush with a little oil and
  sprinkle with salt and pepper.
  
  Place one fish fillet (skin side down) on the cling film and arrange the
  stuffing mix on top.
• 6 Wrap and roll tightly and refrigerate for 15 minutes.
• 7 Sweat the shallots with a small knob of butter until transparent.
• 8 Add the white wine, bring to the boil, and then add the fish fumet, bring to the
  boil again and reduce by half.
• 9 Add the cream and cook for a few minutes until the white wine sauce is light and
  thick enough to coat the back of a spoon.
• 10 Finish the sauce with diced cold butter (monter au beurre) and season to taste.
• 11 Place the fish fillet in the oven or into a steamer basket and cook for 8-9
  minutes.
• 12 Remove the fish from the cling film and serve with the white wine sauce and a
  garnish of your choice.

Nutrition Info