Sea bream, chutney of fennel, pomelos and juice of shellfish by Tommy Gousset
• 4 Nets of Sea bream (500g)
• 300g of velvet swimming crabs
• 1 carrot
• 1 shallot
• 1 onion
• 4 fennel
• 2 pomelos
• 1 boot of coriander
• Concentrated by tomato
• 30g of honey
• 30g of sugar
• Olive oil
• 20 cl of pastis Henri Bardouin
To Prepare sea bream filets in "désarrêtant" and by scaling well the skin. Book for cool.
Clean velvet swimming crabs in the clear water, cut the aromatic side dish (carrots, onions and shallots)
In a hen put some olive oil on a lively fire. Put velvet swimming crabs, aromatic side dish and concentrated of tomato. Add the pastis and burn
Cast anchor in the water, let cook approximately 3 hours then pass in the fine Chinese and let reduce to consistency wanted.
Slice thinly the fennel and put in a hen with some olive oil more honey and sugar. Leave compoter 1 hour
Cut the supreme of pomelos in cube
Put in cooking nets in a frying pan, the good color nets and pass in the training.