Sea bream fillet fried in sage butter with apple-pink pepper vinaigrette and white asparagus tips

01. March 2015

Hotpan: For 4 persons (starter)

Preparation time: approx. 45 minutes
Cooking time: approx. 40 minutes incl. soft-cooking


  • 4 sea bream fillets with skin, boned
  • 1 teaspoon of fresh lemon juice
  • 2 tbsp plain flour
  • 2 tbsp butter
  • 8 medium-sized sage leaves
  • Salt, freshly ground pepper

Preparation / Sea bream fillet

Marinate sea bream fillets with lemon juice, season with salt, freshly ground pepper, coat in flour and knock off excess flour. Heat butter in the non-stick frying pan, add sage leaves and cook sea bream fillets on medium heat skin side down until cooked whilst basting continually with the butter. (Do not fry at too high a temperature otherwise the butter will burn.)

Ingredients / Apple-pink pepper vinaigrette

  • 1 apple, red, cored
  • 2 tbsp pink peppercorns, in brine
  • 2 tbsp onion, chopped finely
  • 1 tbsp butter
  • 1 tbsp chives, chopped
  • 2 tbsp cider vinegar or white balsamic vinegar
  • 6 tbsp rapeseed oil
  • 4 tbsp vegetable stock
  • Salt, freshly ground pepper
  • ½ tsp peperoncini without seeds, cut into fine strips


Dice the unpeeled apple into small cubes of approx. 3 mm. Melt butter, add onion and cubed apple and cook lightly on low heat for approx. 1-2 minutes without colouring. Then add all the other ingredients, stir well and allow to simmer slightly for approx. 1 minute. Season to taste with peperoncini, salt, ground pepper. Pour warm vinaigrette over the sea bream fillets and garnish with the sage leaves fried at the same time.

Ingredients / White asparagus tips

  • 16 white asparagus spears
  • 1 litre water
  • 40 g butter
  • 1 tbsp sugar
  • 2 sprigs of thyme
  • Salt, freshly ground pepper

Preparatory work

  • Cut off a generous amount of the bottom end of the asparagus and peel 2/3 of the asparagus spear


Bring water, butter, sugar to the boil in the Hotpan casserole and season to taste with salt and freshly ground pepper. Put the asparagus and thyme into the liquid, bring to the boil and allow to simmer lightly for 1 minute on the hob. Then cover the Hotpan casserole, increase heat and, as soon as steam rises, place the casserole into the heat-retaining holder for 40 minutes (softcooking).


As a main course: 2 fish fillets per person and serve with new potatoes.

Rudolf Lehmann

Sea bream fillet fried in sage butter with apple-pink pepper vinaigrette and white asparagus tips

* incl. VAT, plus shipping