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Cream of leek with sea bream fillet and fine herbs

 
Ingrediens

Ingredients to serve 4:

4 fillets of sea bream

3 leeks

2 potatoes

4 sprigs of thyme

4 sprigs of marjoram

1 wedge of lemon

Extra virgin olive oil

Salt and pepper to taste

Rocket sprouts and red cabbage to garnish

 
Procedure

Clean and wash the fillets, cut them in half obliquely and season them with aromatic herbs, lemon and oil

Wash and chop the leeks, fry them in a pot with oil, add the potatoes and continue to cook. Add salt and pepper, cover with vegetable stock, cook and then mix with a blender

Separately, in a non-stick pan, sear the fillets and salt them

Arrange the cream on the plate and place the fillet, cut in half, on top.

Garnish with some freshly ground pepper, extra virgin olive oil and a tuft of rocket sprouts.

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