Gingered Fillets of Sea bream

Gingered Fillets of  Sea bream
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 2

    green onions, chopped fine

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    grated ginger

  • 1

    orange zest only

  • 2 cups
    (500 mL)

    white wine

  • 2 cups
    (500 mL)

    reconstituted fish stock

  • 4

    fillets of sea bream

  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)



In a large pot, cook green onions 2-3 minutes in butter and oil. Add ginger and orange zest and cook for another 1-2 minutes.

Add white wine. Bring to a boil and reduce by half.

Add fish stock and season. Bring to a boil again.

Immerse fillets. Liquid must cover fish completely.

Bring cooking liquid back to a slow boil. Make sure that it does not come to a rolling boil.

Cover and poach fillets over low heat, allowing 10-12 minutes per inch of thickness (5-7 minutes per cm).

Remove fillets and set aside.

Reduce cooking liquid by half. Whisk in butter.

When the butter is completely melted, return fillets to sauce.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007