Seabream on cream of orange & carrots and rye bread crumbs

Seabream on cream of orange & carrots and rye bread crumbs

A recipe of Restaurant & Tapas Bar THE GALLERY

Ingredients
Sea bream fillets 4 pc
Carrots 200 g
Potato 1 pc
Chopped shallots 50 g
Olive oil 30 ml
Orange juice 250 ml
Vegetable broth 1 lt
Rye bread 4 pc
Salt & pepper
Preparation
Time: 45 min
Wash the fillets and remove the fish bones.
Peel carrots and potatoes and cut into pieces. Fry the shallots in oil, add the carrots and potato and salt.
Add orange juice and reduce. Then pour the broth and cook until the vegetables are soft.
Roast the bream fillets in a non-stick pan and place in the oven at 160° for 10 minutes.
Toast the rye bread and allow to cool, then chop into crumbs.
Distribute the fillets on the plates, complete with cream and bread crumbs.
Let your friends participate ...
Share the whole story or only part of it, let your friends know what inspires you!