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Bream with hot avocado cream

Janet Brinkworth from Great Food Live
Crisp-skinned bream and creamy avocado sauce make a perfect partnership in this easy but elegant recipe from Janet Brinkworth

Bream with hot avocado cream

Method

1. Heat half of the butter and olive oil in a frying pan over a moderate heat. Place the bream fillets in the pan, skin side down, and cook for 2-3 minutes, until the skin is crisp.

2. Turn the fillets over and cook for a further 2-3 minutes. Remove from the pan and keep warm.

3. In the same pan, melt the remaining butter and fry the shallots until just softened. Stir in the horseradish and sour cream. Simmer for a minute and add the avocado, lemon juice and parsley.

4. Serve the bream coated with the sauce, and garnish with lemon wedges.

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Serves: 2

Prep: 25 min
Cook: 10 min

Ingredients
30g Butter
1 tbsp Olive oil
2 x 150g bream fillets
2 Shallots, finely chopped
165ml sour cream
1 tbsp creamed horseradish
1 small avocado, peeled and diced
1/2 lemon, juice only
small bunch flat-leaf parsley, finely chopped
lemon wedges, for the garnish