Autumn salad with sea bream and roasted pears

Autumn salad with sea bream and roasted pears

Total: 1 hr 15 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 585 kcal
, Fat: 43 g
, Carbohydrate: 20 g
, Protein: 25 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pears

2 pears, cut into slices
3 tbsp olive oil
2 sprigs rosemary, finely chopped
¼ tsp salt
a little pepper

Fish

2 gilthead seabream (organic)
3 tbsp coarse-grain mustard
2 tbsp olive oil
¼ tsp salt
a little pepper
2 sprigs rosemary
2 garlic cloves, in slices
50 g walnut kernels, coarsely chopped

Salad

2 dl balsamic vinegar
1 shallot, finely chopped
2 sprigs rosemary
70 g butter, cut into pieces, cold
1 tbsp coarse-grain mustard
¼ tsp salt
a little pepper
200 g leaf salad, torn into pieces
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How it's done

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Pears

Mix the pears, oil and rosemary in a bowl, season. Place on a baking tray lined with baking paper.

To roast

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove, do not turn off the oven.

Fish

Rinse the fish (inside and out) in cold water, pat dry. Combine the mustard and oil, coat the fish with the mixture inside and out, season, place a sprig of rosemary inside each fish. Score the surface of the fish on both sides and place the slices of garlic in the incisions. Place the fish on top of the tray of pears and add the nuts.

Return to the oven

Cook for a further 25 mins. in the centre of the oven.

Salad

Reduce the balsamic with the shallot and rosemary to approx. 100 ml, strain, return to the pan and bring to the boil. Switch off the hob. Gradually stir in the butter. Stir in the mustard, season. Arrange the salad on a platter, place the pears, nuts and fish on top, drizzle with the dressing.

Good to know
Tip: Shave the parmesan into thin strips, sprinkle on top.

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