We still recommended dishes and Pastry Cooking School, Land Soup For Today ...: Bream stuffed with vanilla sauce, to enjoy this dish, We need the following ingredients:

4 golden.
200 g. leek.
200 g. of mushrooms.
200 ml. cream.
2 onions.
50 ml. white wine.
100 ml. vegetable broth.
150 ml. cream.
Vanilla.
will.
Pepper.

Elaboration

Clean the breams, remove the loins and reserve them.

Cut the leek into brunoise and sauté it until transparent. Add the mushrooms cut into brunoise and cook until they are dry. Add the cream, bring it to a boil and lower the heat to reduce. Season and reserve.

Mark the bream fillets on the skin for one minute over high heat and cover half of the fillets with the previous cream. Close the sea breams with the rest of the loins and bake at 180ºC for 5 minutes.

Cut the onions into brunoise and sauté them for 15 minutes without color. Recover with the white wine and cook until the alcohol evaporates. Add the vegetable broth and bring it to a boil.. Add the cream, bring to a boil and strain. Back to the fire, add the vanilla and cook over low heat until the sauce reduces a little. Adjust salt and pepper and serve with the bream.

Once the Bream stuffed with vanilla sauce be ready to serve, We must not forget the option of a good wine for an ideal pairing... For this dish we recommend different options of white wine for an ideal pairing:

Came: Ethnic-b
Bodega: Celler El Masroig
DO: Montsant
varieties: Garnacha blanca

Came: Dido-bfb
Bodega: Venus Universal
DO: Montsant
varieties: Garnacha blanca, macabeo.

Came: Finca Corners
Bodega: Thomas Cusin
DO: Costers del Segre
varieties: Macabeo

Came: Can Feixes Blanc Selection
Bodega: Can Feixes
DO: Penedès
varieties: Chardonnay, Macabeo, Parellada, Malmsey.

Came: White Ode Remedy Castle
Bodega: Castell Del Remei
DO: Costers del Segre
varieties: Macabeo, chardonnay.

For more information see Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.