Follow Steve’s recipe and learn how to make this delightfully crispy sea bream and a creamy roast chicken sauce.

 

This Côte classic is the perfect dish.

 

Sea Bream Nantais

 

serves 2

 

Ingredients:

 

4 chopped Chicken wings​

 

1 chopped Banana shallots​

 

100ml White wine​

 

100ml Chicken stock​

 

100ml Single cream​

 

1 pinch Maldon salt

 

2 fillets Sea Bream (130-150g)​

 

250g New potatoes – cooked & quartered​

 

1 Courgette​

 

20g Samphire​

 

10ml Veg oil

 

Method:

 

• Pre heat the oven to 180ºc.​
• For the sauce Nantais, place the chicken wings on a baking tray and then in the pre-heated oven for 25 minutes until roasted and brown.​
• Place the chicken wings into a sauce pan with the wine, chicken stock & maldon salt and slowly cook until all the liquid has reduced to a glaze.  Add the cream and bring to the boil. Pass through a strainer and keep hot for later.​
• In a pan, add the new potatoes, courgette and cook off until lightly browned, Add the samphire to the potatoes and courgette once they are almost ready and cook it together for 1 minute.​
• Season seabream with oil and salt both sides.  Place sea bream on a tray skin side up under the grill and cook it until skin is crispy, this should take about 3-4 minutes.​
• Spoon the hot Nantais sauce onto the plate and spread out, place potato mix on top followed by the seabream.​
• Serve.