Sea Bream with Leek Cream

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Sea Bream with Leek Cream

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Sea Bream:
1 sea bream 180gr -200gr)
Salt & pepper
Leek Cream:
20 gr gevoo
50 gr Butter
30 gr White Wine
600 ml vegetable broth
1 bay leaf
1 potatoes cubed
1 white onion sliced
400 gr Leek the white tender part of the leek
Salt & pepper
1 potatoes
sunflower oil
Salt & pepper
King Oyster:
Salt & pepper
1 king oyster mushroom
  • Medium


  • Sea Bream:

  • Leek Cream:

  • Potato:

  • King Oyster:



Another delicious recipe shared by our friends Eleni and Alex from Food24_skg.

How to Make Sea Bream: 

  1. Salt and pepper the sea bream on both sides. 
  2. Place the frying pan over heat to warm it up.
  3. Once the pan is warm, add the gevoo and place the sea bream skin side down into the pan.
  4. Use a spatula to press the fish down to make it crispy. Then turn over onto the fleshy side to cook nicely till golden.
  5. Cook for approximately 1-2 minutes on each side. 

How to Make the Leek Cream:

  1. In a cooking pan add the gevoo and half of the butter. Sauté the onion over a high heat until translucent. 
  2. Add the leek, salt, and pepper and sauté for 3-4 minutes.
  3. Stir in the wine and when evaporated, add the potatoes, bay leaf, and broth and let simmer for approximately 30 minutes.
  4. When ready, remove the bay leaf and whisk all the ingredients in the pan.
  5. Finally, add the rest of the butter and mix well till homogenized.
  6. Strain the mixture. 

How to Cook the Potato:

  1. Wash the potato well and peel it. 
  2. Use a mandolin to slice it very thin.
  3. Place the slices together and cut them into very thin strips. Put the potato in a vacuum bag and make airtight.
  4. Cook in Sous Vide at 70 C for 1 and a half hours. When ready, place the potato in iced water.
  5. Remove from the vacuum bag and cook in a frying pan with sunflower oil until golden.
  6. Finally, season with salt and pepper. 

How to Make the King Oyster:

  1. Cut the mushroom into slices. 
  2. Add salt and pepper.
  3. In a frying pan, add the gevoo. Keep the heat high fire and sauté the mushroom on both sides. 
Sea Bream with Leek Cream
Sea Bream with Leek Cream; Photo credit: Food_24skg



Food24_skg is a foodie platform based in Thessaloniki, Greece and founded by Pastry Chef Eleni Grouna and Chef Alexandros Chatzigiannakis. Check out their Instagram page to discover many delicious culinary creations.

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