A Recipe for Mother's Day: Sea Bream With Citrus Fruits

For Mother's Day prepare the fillet of sea bream with citrus fruits, potatoes and Franciacorta sauce
All over the world, one day a year (... this year on May 13) is dedicated to Mother's Day. In Italy, for several years, it has been celebrated in May. It is a day that reminds us of how important mothers are in our life. For this, I suggest you prepare an excellent lunch or dinner to make her feel how important it is for you. For Mother's Day, I recommend you prepare a fillet of sea bream with citrus fruits, potatoes and Franciacorta sauce.

It is a second dish based on fish flavoured with oranges and tangerines, an original option suitable for celebrating a party like this. This dish does not contain gluten or lactose so that it can also be consumed by those suffering from these food intolerances.

Among the most popular fish by Italians, and not only, but we also find sea bream. It is found, in fact, both in the Mediterranean and in the Atlantic, which has allowed us to create a wide range of recipes based on this fish. The sea bream that we find in the fish shop or in the supermarket can be both farmed and wild and can be cooked in different ways, in the oven, in the steam, in foil, etc.

In our recipe of sea bream fillet with citrus fruits, potatoes and Franciacorta sauce, this fish will be passed both in the pan and in the oven. The original touch, in this case, is to brush the sea bream, before cooking it in the oven, with a reduction in the juice of tangerines, oranges and honey. The combination of salty, sweet and acid flavours is the secret of this recipe.

The baked sea bream fillet will be placed on a potato puree which is one of the main accompaniments of this dish. However, there are two other preparations to be developed to make this dish perfect. On the one hand, we will use a citrus peel to create small candied fruit with which to embellish the dish and add a different flavour.

On the other hand, we will develop a sauce based on Franciacorta, in its brut version. By reducing this wine and adding small pieces of butter, you will obtain a different sauce, with a slightly dry but not too much flavour. Test yourself and elaborate your sea bream fillet with citrus fruits, potatoes and Franciacorta sauce to celebrate your mom!

Ingredients for 6 people:
6 sea bream fillets
2 oranges
4 tangerines
20 g of sugar
20 g of acacia honey
500 g of potatoes
½ dl of Accardi milk
30 g of 36-month Parmesan cheese
4 dl of Franciacorta Brut
30 g of lactose-free Prealpi butter
3 tablespoons of extra virgin olive oil
salt and pepper for taste

Cut the peel of the citrus fruit into julienne strips, pour them into a small saucepan with the sugar, cover with water and cook over low heat until the liquid has evaporated.

Squeeze the citrus juice, pour it into a saucepan with honey and let it reduce until a quarter of the initial volume is obtained.

Cook the potatoes in salted water, drain them, peel them, pass them through a sieve and add the hot milk, Parmesan, salt and pepper.

Pour the wine into a saucepan, reduce it to a quarter of the initial volume and add the cold butter into small pieces.

Spread the sea bream fillets, salt them, pepper them, brown them in a pan with a little oil, arrange them on a baking sheet, brush them with the citrus fruit reduction and complete the cooking in the oven at 180 ° C for 5 minutes.

Pour the mashed potatoes into the serving dishes, arrange the sea bream fillets, accompany with the reduction of wine and complete with the citrus peel.

Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the AIC Handbook or the indications on the manufacturer's label.

From the ministerial note: The word "delactosate" has been eliminated, as previously associated with the word "dietetic". The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml