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La Belle Cuisine
La
daurade royale rôtie à la sarriette
et au gingembre
(Roasted Royal Sea Bream with Savory
and
Ginger-Orange Butter)
 
Roger Verge's New
Entertaining in the French Style
by  Roger Verge,  Pierre Hussenot, Photographer,
September 1997, Stewart, Tabori & Chang, Inc.
Preparation:
20 minutes
Cooking: 35 minutes
Ease: Easy
Cost: Moderately expensive
Yield: 6 servings
Ingredients:
1
royal sea bream, 4 1/2 - 5 1/2 pounds (2 - 2.5 kg)
Salt
and pepper, to taste
1
bunch fresh savory [Another herb may be
substituted
if fresh savory is not available.]
8
tablespoons olive oil
3
ounces (90 g) fresh ginger
3
oranges
8
1/2 tablespoons butter
Shopping:
The royal sea bream is one of the most noble saltwater
fish.
You
can save a bit of money if you fish for it yourself. It can be
recognized
by its steel-gray color and slightly truncated pug-nosed
snout topped by a
slight golden bump. Ask the fish merchant to scale
and gut it.
Savory is also known as “pèbre d’ase: (“ass’s pepper”) at the
Provençal farmers markets.
I prefer Thompson oranges for this recipe, as the oranges should
be
seedless.
2 hours ahead:
Liberally salt and pepper the inside of the sea bream.
Stuff it
with several stems of savory and spread the remainder in an
even layer on
a baking dish. Place the fish on top of the savory and
sprinkle it with
oil. Put 3-4 tablespoons of water on the bottom of
the dish, making sure
it doesn’t come in contact with the fish. Set
the
platter in a cool
area, but not in the refrigerator.
Peel
and finely grate the ginger. Grate the zest of 1/2 orange. Cut off
the skin
of the 3 oranges. Section the oranges over a bowl to catch the
dripping
juice.
50
minutes before serving: Preheat the oven to 450 degrees F (240 C).
30
minutes before serving: Bake
the sea bream for 15 minutes (10
minutes for 2 smaller fish). Lower the
temperature to 350 degrees F
(180 C) and cook for 20 minutes more. Check the
fish: if the water
has completely evaporated, add a bit more.
Just
before serving: Put the
reserved orange juice in a small saucepan
with 1 pinch of salt. Bring to a
boil. Cut the butter into small pieces and
briskly whisk it into the
boiling juice, stirring constantly until the sauce
is perfectly
emulsified.
Add
the grated ginger and orange zest. Do not allow the sauce to boil.
Put the
orange sections in a sauce boat and pour the sauce on top.
Season with salt and pepper to taste.
When
the sea bream is cooked, present it on an attractive hot platter.
Bring
it
to the table accompanied with the sauceboat of ginger-
orange butter.
Improvise!
The sea bream can be replaced with any other firm-
fleshed saltwater fish
such as red snapper or sea bass.
Wine
suggestions: Choose a
round, dry white wine, such as a Pouilly-Fumé
(Loire) or a Hermitage, or
a northern Côtes-du-Rhône white, a bit spicy with
a complex nose. These
wines should be served at 46-50 degrees F (8-10 C).
Featured Archive Recipes:
Dorade Farcie Grillée
(Grilled Stuffed Sea Bream)
Blanquette de Loup de Mer aux Poireaux
(Sea Bass in White Wine with Leeks)
Roger Vergé's Recipes from the Heart of France
Index - Fish Recipe Archives
Index - Seafood Recipe Archives
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