- 6 sea bream fillets (100 gram per fillet – we served it as a smaller portion as a warm appetizer)
- about 150 gram fresh tagliatelle (store-bought or make your own pasta dough)
- large handful of samphire
- olive oil
- 250 ml milk
- dash of cream
- 1 tablespoon sugar
- 2 cinnamon sticks
- 6 cardamom pods
- pepper and salt to taste
- optional: cress for garnish
Kitchen equipment needed
- large skillet
- small saucepan
- whipped cream dispenser, immersion blender or milk frother to create a foamy sauce
- medium-sized skillet
- large pan
- paper kitchen towels
Preparation — 30 minutes
HEAT the milk along with the cream, tablespoon of sugar, pinch of salt, cinnamon sticks and cardamom pods for a few minutes. Let it cool of slightly and then cover with cling film. You can place it in the fridge overnight, but that’s not necessary. At least half an hour is recommended though.
Making your own pasta dough isn’t hard to do and it’s super delicious. If you rather use fresh pasta from the store, all you have to do is fill a large pan with water and salt and bring that to a boil.
CHECK the fish fillets and remove any bones if needed. PAT the fillets dry using paper kitchen towels.
Finishing the sea bream with fresh pasta and samphire — 10 minutes
REMOVE the cinnamon sticks and cardamom pods from the milk and use an immersion blender, whipped cream dispenser or milk frother to create a foamy sauce.
RUB the fish fillets with olive oil, pepper and salt and cook the fish skin side up on medium high for about 4 minutes. Turn the fish over to the skin side and cook for another 2 minutes. COOK the pasta, fresh pasta only needs a few minutes cooking time.
HEAT a bit of olive oil in the medium-sized skillet and shortly cook the samphire. SEASON with pepper, don’t use any salt cause it’s salty enough.
DIVIDE the drained pasta in the middle of the plates and place a fish fillet on top. DIVIDE the samphire and finish it off with the foamy cinnamon sauce and cress. Enjoy!