Fresh sea bream stuffed with lemon and herbs, summer vegetables and potatoes

01. March 2017


Duromatic: For 4 persons


Ingredients

  • 1 sea bream 500 g gutted, scaled
  • 1 organic lemon
  • 1 sprig rosemary
  • 1 sprig thyme
  • 3 potatoes remaining firm when cooked
  • 1 fennel
  • ½ red pepper
  • ½ courgette
  • ½ bunch parsley
  • Freshly ground sea salt and black pepper for seasoning
 

Preparatory work

Rinse off sea bream, season inside and out. Thoroughly wash lemon, halve, cut one half into slices. Keep the other half to one side for a garnish.

Fill the belly of the sea bream with the lemon slices and herbs. Peel potatoes and cut into slices. Cut the fennel into fine strips. Core the red pepper, remove white bits and cut into rough pieces. Cut courgette into rough sticks. Chop parsley. Season with freshly ground sea salt and black pepper.


Preparation

Place the sieve insert into the Duromatic, add 100 ml water. Place the potatoes into the first steamer insert, season and place on the sieve insert.

Place the stuffed sea bream into the second steamer insert in a way that ensures the filling in the belly will remain in place. Add the vegetables and season. Close lid.

Heat briefly to the 2nd. valve level, then cook on the 1st. valve level for 10 -12 minutes. Then release steam slowly.


Before serving

Season with freshly ground sea salt and black pepper. Remove the sea bream from the steamer insert and fillet. Serve with vegetables, potatoes and lemon, and sprinkle with parsley.


Accessories

  • Article 2034 steamer insert, stackable, 22 cm (x2)
 
Source: Kuhn Rikon AG


Kuhn Rikon AG

Fresh sea bream stuffed with lemon and herbs, summer vegetables and potatoes
* incl. VAT, plus shipping