Sea bream with chive-flavoured mashed potato and Château-Chalon





For 4 people: 1.5kg potatoes, 2 bunches chives, ¼ litre milk, 2 tbsp creme fraiche, 1 spoon sea salt, pepper, 1 clove garlic, 2 medium-sized sea bream (or 1 large one), 1 onion, 1 lemon, 2 tbsp olive oil, salt and pepper, 1 pinch curry.


Preparation method


Peel the potatoes, cut them into cubes and cook them in salted water with the crushed garlic clove for 10 minutes in a pressure cooker. Drain, remove the garlic clove then blend the potatoes with an electric mixer, gradually adding the milk. Adjust the thickness of the mashed potatoes by adding more milk if necessary.


Add the chopped chives, mix well, add pepper and the creme fraiche for extra flavour. To cook the sea bream: lay the fish on a baking tray. Add the chopped onion. Sprinkle with lemon juice and olive oil. Add salt and pepper, with a pinch of curry to enhance flavour. Cover with aluminium foil then pop in the oven for 20 minutes. Serve the filleted fish piping hot with the chive-flavoured mashed potato.


Perfect with Château-Chalon: Domaine Berthet-Bondet 2013 Vin Jaune. An elegant interpretation of Vin Jaune on the palate, charming rather than austere, round, full, saline and fresh. Taut, persistent finish.

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