27min 4 ppl
Sea Bream in Charcutière Sauce
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 12 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 42g
Carbs 6g
Fats 31g
About this dish
Whole sea bream roasted on the bone until just cooked through, served with a classic charcutière sauce built on a proper white wine and vermouth reduction with cornichons folded in off the heat — a biting, mustard-glossed pan sauce that cuts through the fish's delicate sweetness.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh thyme sprigs4 sprigs
- Fresh rosemary sprigs2 sprigs
- Fresh bay leaves4 whole
- Shallotsfinely minced2 medium
- Garlic clovesfinely minced2 whole
- Flat-leaf parsleyfinely chopped2 tbsp
Fish & Seafood
- Whole sea bream (daurade), scaled and gutted2 fish (~600g each)
Dairy & Eggs
- Unsalted butter, cold, cut into 1cm cubes80 g
Tins & Jars
- Tomato purée1 tbsp
- Cornichonssliced into thin rounds12 whole
Spices & Seasonings
- Flaky sea salt2 tsp
- Freshly ground black pepper1 tsp
Oils & Condiments
- Olive oil3 tbsp
- Dry white wine (Muscadet or Chablis)150 ml
- Dry vermouth150 ml
- Good-quality fish stock300 ml
- Dijon mustard1 tbsp
- Wholegrain mustard1 tsp
- Red wine vinegar1 tsp
Utensils
- Large ovenproof skillet or roasting tray
- Meat thermometer
- Whisk
Method
1
Score each sea bream three times diagonally on each side, cutting down to the bone. Pat completely dry with kitchen paper. Season the cavity and skin generously with the sea salt and black pepper. Stuff each cavity with two thyme sprigs, one rosemary sprig, and two bay leaves.
Approx. 5 minutes
2
Finely mince the shallots and garlic, slice the cornichons, cube the cold butter, and chop the parsley. Set each component aside separately.
Approx. 10 minutes
3
Preheat the oven to 220°C (200°C fan). Place a large ovenproof skillet or roasting tray over high heat, add the olive oil, and heat until shimmering and just beginning to smoke.
Approx. 10 minutes
4
Lay the sea bream in the hot pan and sear without moving for 3 minutes until the skin releases naturally and is deeply golden.
Approx. 3 minutes
5
Flip the fish, transfer the pan immediately to the oven, and roast for 12–14 minutes until the flesh at the thickest point behind the head reads 63°C on a meat thermometer and pulls cleanly from the bone when tested with a fork.
Approx. 13 minutes
6
Transfer the fish to a warm plate, tent loosely with foil, and pour off all but 1 tablespoon of fat from the pan.
Approx. 0 minutes
7
Return the pan to medium heat, add the shallots, and cook for 3–4 minutes, stirring frequently, until softened and translucent but not coloured.
Approx. 4 minutes
8
Add the garlic and tomato purée, stir to coat, and cook for 1 minute until the purée darkens slightly and smells fragrant.
Approx. 1 minutes
9
Pour in the white wine and vermouth, raise the heat to high, and reduce for 4–5 minutes until the liquid is syrupy and reduced by two-thirds, scraping up any caramelised bits from the pan.
Approx. 5 minutes
10
Add the fish stock and reduce for a further 5–6 minutes over high heat until the sauce coats the back of a spoon and is reduced by half.
Approx. 6 minutes
11
Remove the pan from the heat entirely. Whisk in the Dijon mustard, wholegrain mustard, and red wine vinegar, then add the cold butter cube by cube, whisking constantly to emulsify into a glossy sauce. Do not return to the heat or the sauce will break.
Approx. 3 minutes
12
Fold in the sliced cornichons and chopped parsley. Taste and adjust seasoning. Remove the herb sprigs from the fish cavity, spoon the sauce around and over the bream, and serve immediately.
Approx. 0 minutes
