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How a chef dines at home: Christine Walsh’s pan fried sea bream recipe

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by Eva Hall
28th May 2020
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How a chef dines at home: Christine Walsh’s pan fried sea bream recipe

It looks like it’s going to be a while until we get to order our favourite dishes from Ireland’s finest restaurants. So we thought we’d bring some fine dining to your kitchen table, courtesy of some of Ireland’s finest chefs, in partnership with Kerrygold. This week, former sous chef at Allta in Dublin, Christine Walsh, shares a sensational seafood recipe for pan fried sea bream with veggies. Enjoy this one from the comfort of your own home. 


Ingredients

 

For the mains

 

  • 1 sea bream (filleted, descaled and pin-boned)
  • 1 tbsp olive oil
  • Half a lemon
  • Vegetables of choice (as a side dish)
  • Salt and black pepper

 

For the sauce

 

  • 80g Kerrygold Pure Irish Salted Butter
  • 100ml white wine
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 finely chopped shallot
  • 15g capers
  • 50ml water

 

Scroll down for video

 

Method

 

1. Start the sauce first. Add your wine, shallots, bay leaf and thyme into a pot and set it to a medium heat (it should reduce by half).
2. Place your chosen vegetables into a bowl, drizzle with olive oil and season with salt and pepper.
3. Once seasoned, place your vegetables on a hot griddle pan or into a wok/frying pan. Leave to char and cook for about 3/4 minutes.
4. While your vegetables are cooking, lightly season the fish with salt on both sides, turn the pan heat to high and when it’s smoking, add in 2 tablespoons of oil and place the fish into the pan. Once it’s in, leave for about 30 seconds on high heat, then turn it down to medium/low in order to avoid burning.
5. Once the reduction for the sauce has reduced by half, add in 50mls of water, leave it to simmer for 30 seconds then turn the heat to low. Start to mix in 60g of cubed, cold Kerrygold butter. Finish the sauce with the chopped capers and whatever soft herbs you have.
6. When the fish has turned white on the edges and still a bit opaque down the middle, put 20g of butter into the pan around it, let it melt. When it starts to foam, tilt the pan towards you slightly, start to spoon the foaming butter over the fish – this is called ‘basting’. Turn off the heat and leave to one side. (It will stay cooking from the residual heat).
7. Take the charred vegetables out of the pan and put back into a bowl, dress with a little lemon juice.
8. Plate it up and enjoy.

Read more: Christine Walsh’s crab cakes recipe


Kerrygold’s new #AtHomeWithKerrygold series enlists the help of their favourite kitchen experts who have shared tried and tested recipes for you to make at home. From impressive brunch recipes, to date night hits and ideas on what to bake with kids there is something for everyone! Follow @KerrygoldIRL on Instagram for easy-to-follow video tutorials on each recipe.

Click here to view all of the recipes. 

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