Roasted fillets of royal sea bream (gilthead)
on celeriac mash with a red chilli and coriander butter

For the sea bream:

• 4 large sea bream (eight fillets, you could ask your fishmonger to fillet them and keep the bones for stock)
• 50g plain flour
• olive oil
• salt
• pepper
  

For the mash:

• 500g celeriac
• juice of ½ lemon
• 200g potato
• 30g butter

For the sauce:

• 1 dsp fresh coriander, finely chopped
• 30g red chilli
• 1 dsp fresh lemon grass, finely chopped
• 60g butter
• 1 dsp shallots, finely chopped
• 10cl fish stock
• 10cl white wine

For the celeriac mash:
Chop the celeriac and potato into similar sized pieces and cook in boiling water with half the lemon juice for around 15 minutes, or until soft.

Drain and mash them adding 30g of butter with salt and pepper to taste.

For the sea bream:
Flour and season the fillets on both sides.

Heat some olive oil in a pan and fry both sides of the fillets until light brown in colour.

Finish them in a pre-heated oven at 180°C for 5–10 minutes depending on the size of the bream.

For the sauce:
In a small pan, melt 10g of butter, add shallots and lemon grass and gently cook for one minute before adding the chilli and white wine.

Reduce for a few minutes.
Add 10cl of fish stock, made with the fish bones, to the rest of the lemon juice and coriander and reduce again until it reaches sauce consistency.

Finally, slowly whisk in the remainder of the cold butter.

To serve:
Position the celeriac mash in the centre of the plate and place the sea bream on top. Pour the sauce around the plate and a little over the fish and garnish.