Sea bream fillet, crispy skin – beurre blanc & braised leek

Crispy skin, a tender, translucent centre, with a silky beurre blanc and slowly braised leek. A calm, precise dish that gives the Louré exactly the substance it looks for at the table.

Fish & Seafood category
25 MIN Vorbereitung
25 MIN Kochzeit
4 people portions
Sea bream fillet, crispy skin – beurre blanc & braised leek

Zubereitung

Braise the leek

Halve the leeks lengthwise, wash thoroughly and cut into fine strips. Braise gently in a little butter over mild heat for 15–20 minutes until soft and sweet. Season lightly with salt.

Start the beurre blanc

Finely dice the shallots and reduce with the white wine and white wine vinegar by about half. Add the cream, bring briefly to a boil, then stir in the cold butter piece by piece over very low heat until you have a glossy, emulsified sauce. Season with salt, white pepper and a few drops of lemon juice. Do not boil again.

Pan-fry the sea bream

Pat the fillets dry and lightly salt the skin side. Sear skin-side down in olive oil for 3–4 minutes until the skin is crispy. Only then turn and cook for just 1 minute on the flesh side.

To serve

Arrange the braised leek as a bed, set the sea bream fillet on top with the crispy skin facing up and pour the beurre blanc around it.

Why this wine?

To Louré:

The calm structure and fine depth of the Louré carry the buttery sauce and the braised leek without covering the fish — its body, aged in amphora and barrique, gives the dish exactly the weight it needs.

To Prélude:

Prélude brings more freshness into play with saline minerality and fine fruit, keeping the creaminess of the beurre blanc lively.