Whole Sea Bream With Vermouth Butter Recipe

Sample Seated Menus

1. 1

   Preparation and oven setup

   Preheat the oven to 200°C (392°F) and place a rack in the middle.

2. 2

   Clean and dry fish

   Rinse the two sea breams inside and out, pat dry with paper towels, and ensure cavities are clean.

3. 3

   Season and oil fish

   Rub both fish with olive oil on all sides. Sprinkle 1 teaspoon flaky sea salt and 0.5 teaspoon freshly ground black pepper over and inside the cavities.

4. 4

   Stuff cavities

   Place one lemon wedge into each fish cavity along with a pinch of parsley to perfume from within.

5. 5

   Roast fish

   Arrange the fish on a parchment-lined baking sheet and roast for 12–15 minutes, until the flesh is opaque and the skin is crisp.

6. 6

   Make vermouth butter

   In a small skillet over medium heat, finely mince the shallot and garlic. Sweat the shallot and garlic in a small amount of oil or butter until translucent, about 1–2 minutes.

7. 7

   Add vermouth and reduce

   Pour 60 ml dry vermouth into the skillet with the shallot and garlic. Simmer until reduced by about half and the alcohol cooks off, about 4–5 minutes.

8. 8

   Emulsify butter

   Reduce heat to low and whisk in 150 g cold unsalted butter, a few cubes at a time, until the sauce is glossy and emulsified.

9. 9

   Finish sauce

   Stir in 1 tablespoon lemon juice. Taste and adjust with a pinch of salt if needed.

10. 10

    Finish and plate

    When the fish are cooked, transfer to warmed plates. Spoon warm vermouth butter over the fish and scatter 2 tablespoons chopped parsley as a garnish.

11. 11

    Serve

    Serve immediately with extra lemon wedges on the side and a final sprinkle of parsley for color.