Autumn salad with sea bream and roasted pears

Name: Autumn salad with sea bream and roasted pears
Prep time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 2 gilthead seabream (organic); 50 g walnut kernels; 2 pears; 200 g leaf salad; 2 garlic cloves; 1 shallot; a little pepper; 6 sprigs rosemary; ¾ tsp salt; 2 dl balsamic vinegar; 5 tbsp olive oil; 4 tbsp coarse-grain mustard; 70 g butter

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

WE NEED Shopping List Purchase ingredients now

How it's done

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.

Print recipe

«Autumn salad with sea bream and roasted pears»

Adjust quantity?

4 person

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF

Autumn salad with sea bream and roasted pears

Swipe & Cook