Bream with lobster glace sauvignon blanc served with scorched cucumber and wilted tenderstem broccoli

Fillet of bream with lobster and sauvignon blanc sauce served with scorched cucumber and wilted tenderstem broccoli.

Prep time 15 minutes | Cook time 10 minutes | Serves 2


Olive oil
2 bream fillet
200ml double cream
15g Essential Cuisine lobster glace
150ml sauvignon blanc
Cucumber cut into 6cm wedges
2 tenderstem broccoli stalks
Essential Cuisine fish stock
Lemon juice


Bring the wine to the boil with the lobster glace, whisk in the double cream and reduce by a third of its volume. Blow torch the wedges of the cucumber and keep warm.

Steam the tenderstem broccoli in a little fish stock, then brush with melted butter mixed with a little lemon juice.

Season the fish with a little sea salt on the flesh then brush the skin and lay flesh side down onto a non stick tray.

Grill on a medium heat until the skin begins to puff up, be careful not to let the skin bubbles burn. 


Lay the broccoli stalks in the centre of the plate with the fish on top and cucumber to one side. Finish with the sauce.

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