Title: Grilled Bream with Carrot, Shallot And Fennel Stew
Categories: Fresh, Food
Yield: 1 servings

4 8 oz fillets bream
Olive oil for brushing

--------------------------------FOR THE STEW--------------------------------
10 Shallots; peeled, sliced
; finely into rings
4 Carrots; finely sliced at an
; angle
1 Whole fennel; cored, halved,
; finely sliced
2 Pinches saffron
Sweet white wine; (to cover
-the veg)
1 pt Fish stock
1 pt Double cream
An orange; juice of
1 bn Coriander; finely chopped

1 Cook down the carrots, shallots, fennel and saffron in olive oil without
colouring for 3-4 minutes. Cover the vegetables by three quarters with the
wine and reduce completely.

2 Add the fish stock and reduce by a third. Check the carrots while
reducing and if just cooked, strain the liquor from the vegetables and
return the liquor to the pan to reduce further. Set the vegetables aside.

3 Add the cream to the reducing liquor and reduce to thicken slightly.
Brush the bream fillets with olive oil and griddle skin-side down.

4 Add the orange juice to the reduced broth and return the vegetables to
the pan. Season and serve with the fish.

Converted by MC_Buster.

Recipe by: Fresh Food

Converted by MM_Buster v2.0l.