Skin side down sea bream cooked only on the skin side, flip it onto the plate, residual heat will cook the flesh and you'll have a sweet succulent crispy yummy piece of bream......Bearnaise is one of my favourite sauces. I love tarragon. It can go with steak, chicken, fish. It's a delight and turns a meal into something a little special. With steamed snow peas and mandolined steamed beetroot. Gorgeous.
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| Sea bream bearnaise, snow peas and beetroot. |
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