recipe
Head Chef, Peter Zimoch De La Warr Pavilion Restaurant shares his gourmet secret on how to produce Pan Fried Sea Bream fillet with garlic and mushroom croquette, roasted asparagus & pancetta with a chive butter sauce.
He first demonstrated this popular recipe at Hastings Seafood & Wine Festival in 2009, Head Chef Peter Zimoch has continued to delight De La Warr diners and audiences with his exciting cooking style. Why not take this opportunity to try this recipe.
You will need:
4 sea bream fillets
4 large baking potatoes
125g mushrooms
1 bunch of asparagus
4 slices pancetta
bunch chives
125g unsalted butter (diced)
half a glass of white wine
100ml vegetable stock
Method
Bake the potato, scoop out the flesh and put to one side to cool. Slice and saute the mushrooms, add two cloves of finely chopped garlic, with salt and pepper to taste, then mix together with the mashed potato. Form into four croquttes.
Boil the wine to remove the alcohol and add the vegetable stock and incorporate half the butter. Heat till the butter has melted. Then blitz with the rest of the butter straight from the fridge, add salt, pepper and the chives. Keep this sauce warm.
Brown off croquttes and finish cooking in the oven for up to 15 min, 175C. Before the croquttes are ready, pan fry the pancetta & add peeled asparagus, then keep warm in the oven.
Pan fry the fillet skin side down and cook until the skin is crispy and golden. Turn over and cook for 2-3 min.
Divide all of the ingredients between 4 plates, spoon over the sauce and garnish with sunblush tomatoes or capers & scattered chives
If you like to find out how your cooking style compares to the original then visit Head Chef, Peter Zimoch in the restaurant.
To make a restaurant reservation
01424 229 119 /eat@dlwp.com
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