I guess I’m “cooking the book” because there are so many interesting recipes in the Saveurs magazine that I MUST try them while I can get the ingredients. I chose a whole sea bream or daurade at L’Ambiance des Halles and they filleted it for me, skin on and taking my inspiration from Saveurs Holiday edition, I made their curried daurade using Thai curry powder. Good move = )
The recipe instructions were somewhat convoluted in a Jamie Oliver way that made the dish seem more complicated than it was. No need. This was delicious and required no additional, gratuitous praise for the chef’s competence.
What I liked about this curry is that the sauce did not overwhelm the buttery flavor of the flaky fish and that the carrots were fork tender.
A little disappointed not being able to post and photograph more meals. I’ve been here almost 3 months (leaving next Monday for Pennsylvania) and I’ve had workers in the house the whole time. I finally said no more weekends. Nerve racking!
Thai Curried Sea Bream
4 good sized fillets of sea bream, skin on, seasoned with salt and pepper
2 tbsp olive oil
8 small, long carrots, cut into 3-4 pieces
2 tbsp butter
1 tbsp sugar
Salt and pepper
1 onion, chopped
2 garlic cloves, chopped
1 tbsp olive oil
1 tbsp Thai curry powder
10 ounces coconut milk
10 ounces fish stock
2 tbsp creme fraiche or sour cream
Spring onion, green tops sliced or chives
Cook the carrots in the butter for about 3 minutes, add the sugar, salt and pepper, then add water to cover and simmer for 20 minutes. Set aside.
Saute the onion and garlic in the olive oil until soft, mix in the curry, then the coconut milk. Boil for about 2 minutes. Add the fish stock and test for salt. Simmer for 15-20 minutes, then whisk and set aside.
Brown the fillets in a skillet in the hot olive oil, about 30 seconds per side. Place the browned fillets in the sauce with the carrots and heat slowly for about 5 minutes.
Top with the green onion tops.