I’m releasing this article a day in advance so that you have time to do your shopping, if you’re interested in the recipe for tomorrow… XO !
Hello, young Padawan
If there is one day in the year when you should never, ever go to a restaurant, it is Valentine’s Day. Crowded restaurant, too much noise, couples arguing, stressed restaurant staff, the waitpeople will take ages to serve you because the kitchens are overbooked, there is a greater risk of wrong cooking or side dish errors, there will be dishes that are missing from the menu if the waiter forgets the salt, you will have it for dessert as your waiter is unavailable and the time he finds two seconds to bring it to you, you will come out of there with your head like a nuclear bomb ready to explode because of the hubbub, or annoyed that you were not able to have a glass of wine with your cheese, in short, go the day before or the day after, but not on the d-day!
So why cook a Daurade on Valentine’s Day? Well, why not?! Sea bream is a fancy fish because it’s a bit expensive; there’s also enough for two, delicate, perfect for a party night. Plus, you stick it in the oven – I’m talking about sea bream – and you can relax and enjoy your aperitif in peace, with your other half. You see, I’ve planned everything, so here we go for our little recipe for Valentine’s Day seabream with love, glory, and beauty.
Valentine’s Day Sea Bream.
For two servings
1 nice sea bream
3 shallots cut into 4
1 tbsp organic fennel seeds
1 bay leaf
14 oz small potatoes, Noiremoutier or rate du Touquet type
1 whole head of garlic
3 tbsp olive oil
1/2 lemon
Salt, Madagascar pepper
Optional: a nice, well-seasoned green salad, shallot vinaigrette.
Recipe
Ask your fishmonger to prepare your fish in advance, namely to gut and scale it — Preheat the oven to 356 °F.
Wash the potatoes, peel them or not according to your preference, and cut them in 2 or 4, depending on their size. Peel the shallots and cut them into 4.
In a first ovenproof dish, place the potatoes, two tablespoons of olive oil, a little water, salt, pepper, stir everything together, add the whole unpeeled head of garlic in a corner and bake for 20 min.
Meanwhile, rinse the sea bream and place it carefully in an ovenproof dish. Place the shallot pieces all around and put two of them inside the fish as well as the bay leaf, coat it with a tablespoon of olive oil and fennel seeds, and add a little water to the dish.
Remove the potatoes from the oven, pour them delicately all around the sea bream, put the head of garlic still in a corner, and bake for 20 to 25 minutes at 356 °F.
When the sea bream and potatoes are cooked, remove the dish from the oven and take out the head of garlic and place it for a few minutes on a small plate, until it cools. As soon as you can touch it without burning yourself, peel the cloves and place them in a small bowl. Crush them with a fork, and add this garlic puree to the potatoes. Keep warm.
Presentation
Using a cutting board and a good knife, delicately remove the fillets of the sea bream with love, glory, and beauty.
On your most beautiful plates, oval if possible, place two beautiful fillets of sea bream per person and a few garlic potatoes on the side. Don’t forget the fish cutlery, it’s a day of celebration after all, nor the pretty salad seasoned to add a little freshness.
Cut the 1/2 lemon in half and place a piece on each plate.
As for the wine, with this beautiful sea bream, I recommend a remarkable Graves, like a Pessac Leognan, or an excellent Chablis.
All that’s left for me to do is wish you a lovely evening with your lover, with family or friends, or even alone with your favorite movie, the main thing being to be in good company!
XO 🐟
