Mediterranean Sea Bream à La Fourme d’Ambert, Pear and Grated Broccoli with hazelnut

Mediterranean Sea Bream à La Fourme d’Ambert, Pear and Grated Broccoli with hazelnut Print the recipe

Ingredients

  • 1 sea bream (600 to 800 g)
  • 2 Williams pears
  • 200 g Fourme d’Ambert
  • 1 shallot
  • 1 bunch of chives
  • 1/4 broccoli
  • 3 cl olive oil
  • 10 cl hazelnut oil
  • 15 g ground hazelnut
  • Salt, pepper
 

Instructions

  1. Descale and fillet the sea bream, chop into small squares and refrigerate.
  2. Finely chop the shallot and chives.
  3. Peel and core the pears then cut into squares. Set aside 20 squares as a garnish.
  4. Cut La Fourme d’Ambert into squares and set aside 20 squares as a garnish.
  5. Grate the broccoli florets to form a coarse powder.
  6. Mix the sea bream, La Fourme d’Ambert, shallot, chives and pear with the olive oil.
  7. Season and serve onto 4 plates using a cookie cutter.
  8. Mix the grated broccoli with the hazelnut oil and ground hazelnut (setting aside 4 pinches to garnish). Season and form into a dumpling on each plate.
  9. On each plate, alternate a piece of Fourme d’Ambert with a piece of pear (5 of each on each plate). Sprinkle each plate with the remaining ground hazelnut.
 

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