Sea⁠bream with curry and fresh beetroot purée

Sea⁠bream with curry and fresh beetroot purée


- Sea bream of 400 g (4 units.)

- Olive oil (60 ml)

- Salt

- White pepper

- Beetroot purée

- Curry sauce


Cut the fins, scale and gut the fish, then wash and dry it. Remove the fillets and cut them in half lengthwise. Heat a pan and grill the fish, then season and add pepper when it's off the heat. Heat the purée and sauce, place both on the plate and then add the grilled fish on top.


Method - Beetroot Purée


- Butter (40 g)

- Cooked beetroot (400 g)

- Nutmeg

- Salt

Heat a saucepan and add the butter, once melted add the cut beetroot, cook for a few minutes, add some water, add salt and nutmeg, boil for a few minutes. Crush and sieve the purée.

Method - Curry Sauce


- Cream (400 ml)

- Coconut milk (180 ml)

- Curry powder or paste (1 tablespoon)

- Salt

Heat the cream and coconut milk, boil for a few minutes until it thickens, then add the curry and cook for 2 more minutes. Season.