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Poached Bream in Mayonnaise Sauce
Poached Bream in Mayonnaise Sauce is a traditional English recipe (originating in Cornwall) for a classic dish of poached sea bream served with a milk and mayonnaise sauce flavoured with onion and celery greens. The full recipe is presented here and I hope you enjoy this classic English version of: Poached Bream in Mayonnaise Sauce.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesMilk RecipesBritish Recipes
This is a classic method for cooking bream by poaching in herbed water and then serving with a simple white sauce. Alexanders, a wild relative of celery grow abundantly in Cornwall and this dish would originally have been made with these, but you can substitute celery leaves.
Ingredients:
2 whole sea bream, cleaned and scaled
2 bayleaves
4 black peppercorns
2 celery tops (green parts of celery) [originally wild Alexanders, the ancient Roman equivalent of celery would have been used]
2 slices of onion, each about 1cm thick
1 1/2 tbsp butter
1 tbsp plain flour
200ml (4/5 cup) milk
4 tbsp home-made mayonnaise
salt and freshly-ground white pepper, to taste
Method:
Bring a large pan of water to a boil (the water should be just deep enough to cover the fish). Add the fish, along with the bayleaves, black peppercorns and celery tops then bring back to a boil, reduce to a simmer then cover and poach the fish for about 25 minutes (depending on thickness), or until tender and easily flaked with a fork.
In the meantime, chop the onion slices very finely. Melt the butter in a pan, add the onion and fry gently for about 5 minutes, or until the onion is soft and translucent. Scatter over the flour and stir to combine. Fry for 1 minute, stirring constantly, then whisk in the milk until smooth. Bring to a boil, reduce to a simmer and cook until slightly thickened.
Beat in the mayonnaise, season to taste, and serve to accompany the poached fish.
