Sea Bream Cigar and fennel soup

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  • 4

Ingredients

  • 10 oz of onions
  • 2 1/4 lbs of fennel
  • 7 tbsp of butter
  • 8 oz of cream
  • 16 oz of milk
  • 1 package filo dough
  • 1 bunch cilantro
  • 1 1/4 cups olive oil
  • 2 Sea Bream Fillets 4-5 oz each
  • 1 tablespoon of pistachio oil
  • 1 egg
  • 1 teaspoon flour
  • salt and pepper

Preparation

Step 1

Fennel soup:
- Chop the onions and the 3/4 of the fennel.
- Sweat them with butter without browning them
- Add the milk and cook them for 20 minutes until boiling. Mix it and add the cream.

Step 2

- Finely chop the rest of the fennel and cook it for 5 minutes in a covered pan with olive oil.
- Add the sea bream without the skin, and cook for 2 minutes. - Finish with chopped cilantro.

Step 3

- Roll out a filo sheet, brush the borders with the egg mixed with the flour.
- Add the mix of sea bream and fennel.
- Roll into a cigar and cook in the oven for 5 minutes.

Step 4

- Garnish the soup plates of fennel soup with a drizzle of cream and pistachio oil, and the cigar.

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