Sea Bream With Lemon Butter
&
Sauvignon

INGREDIENTS

• 4 sea bream fillets
• 100g small shrimps
• 100g semi-salted butter
• 200ml crème fraîche
• 1 lemon
• 1 lime
• 1 bunch of fresh coriander
• 2 tablespoon of olive oil
• 1 pinch of powdered ginger
• Guérande salt
• Sichuan pepper

PREPARATION

1. Cut the butter into pieces in a bowl to allow it to soften.
2. Grate the zest of 2 lemons. Squeeze the lemons.
3. Add zest and juice to a saucepan with a pinch of ginger. Bring to the boil and reduce by half.
4. As soon as crystals form on the bottom of the pan, add the crème fraîche.
5. When the mixture just starts to brown, pour it into a bowl. Stir until the melted butter is smooth.
6. Add a few chopped coriander leaves. Set aside.
7. Fry sea bream fillets on the skin side and shrimps for 5 minutes in olive oil over medium heat.
8. Arrange the plates with the fish fillet and shrimp in the lemon sauce. Offer the remaining sauce in a separate bowl.