Sea bream fillet with leek in coconut curry
- 4 stalks leek
- 400 ml coconut milk
- 2 teaspoon curry powder
- 1 teaspoon aniseed
- 1 pinch pepper and salt
- 4 sea bream fillet with skin
- 4 tblspoon olive oil
- 1 pinch flor de sal
- Heat 2 tbspoons olive oil in a pan and add the anise seeds. Let them simmer for about a minute. Meanwhile, cut the leek into small pieces and add it to the anise seeds. Season with the curry, black pepper and salt. After another 5 minutes the leeks is cooked. Add the coconut milk and heat again. If you want more curry than now is the time to add more.
- Meanwhile, preheat in another pan the remaining oil and fry the dorade fillets untill they are golden brown . Put them first on the skin side and when it becomes crispy turn them. If the fillet is done you turn it back on the skin side and season with flor de sal and some pepper.
- I serve this dish in soup plates. First I put the curry and the fillet I lay half on the side of the plate half into the curry. Decorate with finely chopped coriander …
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
Preparation is everything! “Meal prepping” ... Download and print your -Mediterranian kitchen-inspired- weekly planner including shopping list. Need inspiration?weekly organiser >