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Sea Bream in Mustard Sauce with Baby Spinach & Cauliflower

Dijon mustard (Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France. Different parts of the mustard plant have been proven beneficial in treating cancer, diabetes, and detoxifying the body. It has poison repelling qualities, exerts therapeutic effects on the nerves, and helps maintain cardiac health.

    This combination does not exist.


    Salted Butter 5.0 grams

    Salted Butter

    Double Cream 50.0 ml

    Double Cream

    Dijon Mustard 4.0 grams

    Dijon Mustard

    Spinach 63.0 grams

    Spinach

    Cauliflower 100.0 grams

    Cauliflower

    Garlic 5.0 grams

    Garlic

    Shallots 6.0 grams

    Shallots

    Flat Leaf Parsley 4.0 grams

    Flat Leaf Parsley

    Sea Bream Fillets 150.0 grams

    Sea Bream Fillets


    • Time : 25.0 mins
    • |
    • Calories: 397.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 25.0 g
    • |
    • Carb. : 12.0 g
    Take the Fish out of the Fridge
    Take the fish out of the fridge, 15 minutes before you intend to fry it.
    Mise en Place
    Prepare your vegetables as follows:

    Baby Spinach; wash, dry
    Cauliflower; wash, dry and cut into bitesize florets
    Parsley, Flat Leaf; wash, dry and chop
    Garlic; peel and mince
    Shallots; peel and mince.
    Pan fry the Fish
    Heat some oil in a pan, once it’s hot enough start frying the fish. Roughly 3-4 minutes aside on a medium flame / heat. Once the fillets are cooked and they are coloured on both sides, set them aside.
    Cook the Vegetables
    In separate pot put the cauliflower in some salted water and bring the water to a boil. Boil until the cauliflower is tender and then take the cauliflower out of the water. Blanch (boil quickly at a high temperature) the baby spinach in the same water for 30 seconds only.
    Prepare the Sauce
    Heat a little oil in a pan and then add the butter. Sauté the shallots and garlic for a minute then lower the flame and add the cream. Mix in the mustard. Check for seasoning and season if required.

    Serve the fish with the cauliflower, spinach & mustard sauce.