Crispy Gilthead Bream in Braised Beef Sauce

Credit: Didier Loire
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Orange Reduction

Braised Beef Sauce

Fried Herbs


Step 1: Gilthead Bream

Scale, trim and clean the bream. Remove the head and tail.

Wash the fillets and cut 7 ounce (200g) steaks from the center.

Step 2: Orange Reduction

Peel the bitter oranges, set aside the rind, and squeeze the oranges.

Julienne the rind into strips. Blanch the strips and cool them.

Simmer the orange juice with the julienned rind, the orange leaves and the sugar. Bring to a boil, skim and set over low heat to reduce very slowly—the consistency should be syrupy.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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