Thick Gilthead Bream Fillets in a Citrus Marinade

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Candied Citrus Rind

  • 1 Menton lemon
  • 1 orange
  • 1 grapefruit
  • 1 3/4 ounces sugar (50 g)

Marinated Citrus Ribbons

  • 2 oranges
  • 2 grapefruit
  • 3 1/2 tablespoons balsamic vinegar (5 cl)
  • 2 tablespoons seasoning olive oil (3 cl)
  • fleur de sel

Instructions

Step 1: Gilthead Bream

Remove the skin and the fatty parts from the fish, leaving the filets exposed.

Separate the back from the belly, then cut away 2 ounce (160 g) steaks.

Just before serving, marinate the steaks for 15 minutes in the juice of the oranges, grapefruit, and lemon. Pat dry on a dishtowel.

Sear the gilthead bream in some olive oil in a sauté pan. Add some butter, heat until frothy, and baste the fish with it. Add the garlic and the dried fennel, and brown slightly.

Once the center of the fish reaches 86°F (30°C), remove the fish, garlic, and fennel, and reserve on a rack. Remove the excess fat from the sauté pan, add 3 1/2 tablespoons (5 cl) of marinade, and reduce by half. Put the fish back in the pan, along with the garlic clove and the fennel.

Finish by baking in a 390°F (200°C) oven until the temperature in the center of the fish reaches 115°F (46°C).

Remove from the oven, place on a rack, and season with fleur de sel.

Step 2: Almond-Citrus Butter

Remove the rind from the lemon, dice into small brunoise, and dry in an 175°F (80°C) oven.

Shell and peel the almonds, then chop finely.

Melt the butter in a frying pan until slightly golden but not brown. Add the pepper, the lemon rind brunoise and the chopped almonds. Transfer to a bowl placed on ice, and mix into a cream.

Roll the butter out between two sheets of parchment paper and leave to set in the fridge.

Cut out pieces of chilled butter the same size as the gilthead bream steaks.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN