Bitter orange sauce such as Bigarade is typically served with duck, but citrus flavored sauces also go well with fish, especially a supreme quality fish like Royal Sea Bream or Dorade Royale, also known to the English as Gilthead sea bream. In this gourmet sea bream recipe, renowned Chef Charles Caruso makes a sauce out of three kinds of citrus fruits: orange, lemon, and pink grapefruit. Each fruit has its own distinct citrus flavor and when combined together,they create a new and intricately profoundsensation in the palate. The pan-fried fish is energized with all the fruity flavors, which wonderfully burst in the mouth and awaken the mind. This dish will make a refreshing main course for dinner parties held during the hot summers. It is a light and delicate meal with sharp flavors and a stunning presentation. Needless to say, it is an impressive dish that will get your guests raving. Pair it with a Chateau Rasque Blanc to complete the fine dining experience.
Before you begin making this recipe, prepare the fruits into separate segments for a more efficient cooking. The fruits should have no seeds or skin. The oranges and grapefruits do not necessarily have to be sweet. Some prefer bitter Seville oranges when making orange sauce for a stronger and more interesting flavor.Take note that fresh sliced citrus fruits will also be served together with the pan-fried fish so it is a good idea to get firm ripe fruits that are delicious to eat on their own. Fish stock will also be used to make the citrus coulis brine. You can prepare this beforehand using the fish bones from the filleted sea bream
Using a knife, preferable a good sharp one,peel then remove thesegments of the oranges, grapefruits, and lemons.You segment the fruits through theirnatural divisions of the fruits leaving the skin and, of course, the pits.Juice grapefruits then reduce. Place the segments around the gilthead/sea bream.
Cut the gilthead fillets into small portions vertically. Make some shallow diagonal incision at one side of the skin and a straight one at the line at the center of the flesh.Season with salt and pepper. Pan fry in olive oil for three minutes on each side.
To make a bigarade, or bitter orange sauce, place some sugar on a sauce pan then sprinkle with vinegar.Add the juice of the fruits then place on the stove to reduce slightly. Reduce also the fish stock.
Shred the lemon peel. Drizzle some honey on a sauce pan and add the peel. Caramelize.
Add the citrus juice and fish stock to the bigarde. Reduce again.
When all is done, set the fried fillet on a serving plate. Surround with the citrus segments. Place the lemon grind at the center line of the fillet. Pour around it some of the bigarde sauce. And then it’s ready to be eaten. Happy seafood eating!