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Daurade au vin des Coteaux du Lyonnais
(Sea-bream in Coteaux du Lyonnais Sauce)

Serves 4 people

  • 4 sea-bream
  • 1 bottle of Coteaux du Lyonnais (red or white as preferred)
  • Veal stock
  • 4 shallots
  • Parsley
  • 100 g butter
  • Coriander
  • Salt and pepper

daurade Arrange the bream filets on a dish and top with sauce. Serve immediately.

1- Cut off the heads and separate the fillets. Carefully remove the bones.

2- Reduce ½ bottle of Coteaux du Lyonnais in a saucepan with the finely chopped shallots.

3- Season the fillets with salt and pepper and fry them in a sauté pan (about 6 minutes each side) with 50 g heated butter.
Arrange the fillets on a dish.

4- Deglaze the sauté pan with the Coteaux du Lyonnais mixture and 10 cl of veal juices (or veal stock). Leave it to cook gently until the sauce thickens (for an even thicker sauce, add a little potato flour) then stir in the remainder of the butter. Add the coriander.