Dinner

Whole Roasted Daurade Royale en Papillote with Saffron Beurre Blanc, Charred Lemon & Sea Bean Fricassée

Name: Whole Roasted Daurade Royale en Papillote with Saffron Beurre Blanc, Charred Lemon & Sea Bean Fricassée
Prep time: 16 min
Cook time: 32 min
Total time: 48 min
Yield: 2 servings
Ingredients: 2 whole daurade/gilt-head bream (550g each), gutted, scaled; 2 fennel bulbs, fronds reserved, bulb diced fine; 1 preserved lemon, sliced; 120ml dry white wine; 120ml fish stock; Pinch saffron threads (about 20 threads); 3 tbsp unsalted butter, cold, cubed; 1 lemon, charred and juiced; 400g sea beans (samphire), rinsed; 2 shallots, minced; 2 tbsp olive oil; Maldon salt; White pepper; 2 bay leaves

A pristine whole daurade (gilt-head bream) sealed in parchment with fennel fronds, preserved lemon and white wine, steamed until flesh is sweet and succulent. The parchment is torn open at table to release herbaceous steam. Served atop silky saffron beurre blanc infused with charred lemon juice, accompanied by a quick pan-seared fricassée of tender sea beans with shallots. This is refined, sustainable, and entirely achievable at home.

1016cal per serving 104gprotein 30gcarbs 49gfat 16min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this