Recipes from Emile Jung

Royal Sea Bream in Champagne

The Royal Sea Bream, also called the True Sea Bream, is fished in the Mediterranean or the Golf of Gascony. Characteristic sign: it has a golden strip between the eyes. The ‘Royal’ was prepared in Ancient Times with rather strong sauces. Such is the case with Emile Jung’s recipe and is to be accompanied by a GOSSET 1999 Brut .

For 4 persons

Ingrédients

4 Royal Sea Bream filets (120 g each)
1 dl of GOSSET Champagne Brut
100 g shallots
100 g of mushrooms
300 g of tomatoes
40 g butter
3 cl olive oil
16 estragon leaves
8 pieces (5 cm long) of celery
Salt, pepper, and Espelette spice.

Preparation :

1. Mix the tomatoes in a mixer to obtain 1.5 L of juice and pulpe.

2. In a casserole, fry the celery in the olive oil for 5 minutes.

3. Add the Champagne, the daced shallots, mushrooms, lightly salt and pepper. Reduce to a syrupy state.

4. Add the tomatoe juice, bring to a boil, add and mix in the butter.

5. Add the estragon leaves (cut to small bits), salt and pepper again if necessary, add a small bit of Espelette.

6. Salt and pepper the filets and fry them in olive oil. Dress filets on heated plates, surrounded by the celer. Cover filets with the sauce.