Mary Berry’s Sea Bream And Chive Cream Sauce Recipe [GUIDE]

Mary Berry, a renowned figure in the world of British cooking, is celebrated for her simple yet sophisticated recipes that bring out the best in fresh, seasonal ingredients. One of her standout dishes is the Sea Bream with Chive Cream Sauce, a recipe that combines delicate, flaky fish with a rich, flavorful sauce that has a smooth, velvety texture. The sea bream, a lean white fish with a mild flavor, provides the perfect base for this dish. It is often paired with the vibrant taste of chives, which lend a fresh, onion-like flavor that balances the richness of the cream sauce.

The chive cream sauce is what elevates the dish, transforming it from a simple fish entrée into a luxurious meal. The sauce is creamy, yet light, with the chives offering a subtle sharpness that cuts through the creaminess, adding depth without overwhelming the natural flavor of the sea bream. The combination of flavors in this dish makes it an ideal choice for an elegant dinner or a special occasion, while still being easy to prepare. The balance between the fish and sauce, the creaminess and freshness, is a hallmark of Mary Berry’s cooking style, where taste and presentation go hand in hand.

Mary Berry’s Sea Bream And Chive Cream Sauce Recipe

Ingredients Needed

To make Mary Berry’s Sea Bream with Chive Cream Sauce, you’ll need a combination of fresh, high-quality ingredients that will bring the dish to life. Here’s what you’ll need:

1. Sea Bream: The star of the dish. Fresh sea bream fillets are preferred for their mild, sweet flavor and firm, flaky texture. You can also use other white fish like cod or haddock, but sea bream is the ideal choice for its delicate taste.
2. Butter: For cooking the fish and creating the sauce. Butter adds richness and a beautiful flavor to the dish.
3. Olive Oil: Used in combination with butter to cook the fish. Olive oil helps maintain the right cooking temperature while keeping the butter from browning too quickly.
4. Garlic: Finely minced garlic is a key flavoring for both the fish and the sauce. It adds a savory, aromatic element to the dish.
5. Chives: The signature herb of the dish, chives are finely chopped and added to the sauce for a fresh, mild onion flavor.
6. Double Cream: Double cream is essential for the sauce, providing a rich, velvety base that coats the fish without being overly heavy.
7. White Wine: A splash of dry white wine adds acidity and complexity to the sauce, helping to balance the creaminess.
8. Lemon Juice: A little squeeze of lemon juice brightens up the flavor and adds a refreshing note that cuts through the richness of the cream sauce.
9. Salt and Pepper: These are necessary to season the fish and sauce, ensuring everything is balanced in flavor.
10. Fresh Parsley (optional): For garnish, fresh parsley adds a burst of color and a slight herbal note, enhancing the dish’s appearance and flavor.

Equipment Needed

To make Mary Berry’s Sea Bream with Chive Cream Sauce, you’ll need the following kitchen equipment:

1. Non-stick frying pan: Ideal for cooking the sea bream fillets, a non-stick frying pan ensures the fish doesn’t stick to the surface and allows for easy flipping without breaking the delicate fillets.
2. Small saucepan: This is used for making the chive cream sauce. It allows you to simmer the cream and other ingredients gently without burning.
3. Knife and Chopping Board: A sharp knife for finely chopping garlic, chives, and any garnishes, as well as a stable chopping board for efficient prep work.
4. Ladle or spoon: For drizzling the creamy sauce over the fish when serving.
5. Lemon Squeezer (optional): This can make squeezing the lemon juice much easier and mess-free.
6. Tongs or Fish Spatula: For flipping the sea bream fillets in the pan without damaging them.

Instructions To Make Mary Berry’s Sea Bream And Chive Cream Sauce

Creating this elegant dish is surprisingly simple, and the end result is well worth the effort. Follow these steps for a delicious and beautiful plate of Mary Berry’s Sea Bream with Chive Cream Sauce:

1. Prep the Fish: Begin by patting the sea bream fillets dry with kitchen paper to remove excess moisture. This will help the fish sear properly. Season both sides of the fillets with salt and pepper.
2. Cook the Fish: Heat a large non-stick frying pan over medium heat. Add a knob of butter and a splash of olive oil. Once the butter is melted and the oil is shimmering, add the fillets, skin side down (if the skin is left on). Cook for about 3-4 minutes until the skin is crispy and golden. Flip the fillets carefully and cook for another 2-3 minutes until the fish is just cooked through. Remove the fish from the pan and set aside.
3. Make the Chive Cream Sauce: In the same pan, add a little more butter, and once melted, sauté the minced garlic until fragrant-about 30 seconds. Add a generous splash of white wine and allow it to reduce slightly for 1-2 minutes. Next, pour in the double cream and bring it to a gentle simmer. Stir occasionally to ensure the sauce doesn’t curdle.
4. Add the Chives and Lemon: Once the cream has thickened slightly, add the chopped chives, followed by a squeeze of fresh lemon juice. Stir to combine and adjust seasoning with salt and pepper.
5. Serve: Place the cooked sea bream fillets on plates and spoon the chive cream sauce over the top. Optionally, garnish with fresh parsley and a wedge of lemon for a burst of freshness and color.

Tips And Tricks

• Fish Selection: While sea bream is the ideal choice, you can substitute it with any firm white fish. Just ensure the fillets are fresh to get the best flavor.
• Chives: Fresh chives are key to this dish. Avoid using dried chives, as they won’t provide the same flavor or texture. If chives aren’t available, you can substitute with a mild onion or shallot, but this will alter the flavor profile slightly.
• Don’t Overcook the Fish: Sea bream is best when it’s just cooked through, with a slightly translucent center. Overcooking can make the fish dry and lose its delicate texture.
• Adjust the Cream Sauce: If you prefer a lighter sauce, you can use half-and-half or single cream instead of double cream. You could also reduce the amount of cream for a less rich version while still keeping the flavor.
• Herb Variations: While chives are the classic herb for this sauce, feel free to experiment with tarragon or dill for a different flavor profile. These herbs work particularly well with fish.

Mary Berry’s Sea Bream with Chive Cream Sauce is a perfect example of her ability to create elegant, flavor-packed dishes using straightforward ingredients. The combination of light, flaky sea bream and a smooth, herbaceous cream sauce is sure to impress any dinner guest or family member. It’s a dish that’s as simple to make as it is delicious, proving that fine dining doesn’t always require complex techniques or hard-to-find ingredients. With a few key tips, this dish can become a go-to for special occasions or simply as a weeknight treat that feels luxurious.

Easy Recipe Variations For Mary Berry’s Sea Bream And Chive Cream Sauce

Mary Berry’s Sea Bream with Chive Cream Sauce is a beautifully simple yet flavorful dish that highlights the delicate flavor of the fish, complemented by the creamy, fragrant sauce. But as with any recipe, there are countless ways to give it your own twist depending on your tastes, dietary preferences, or what ingredients you have on hand. Here are some easy recipe variations to try:

1. Herb Variations for the Cream Sauce:

While chives are the classic herb for this dish, they are far from the only option. If you’re looking to switch things up, consider using fresh tarragon, which has a subtle aniseed flavor that pairs wonderfully with fish. For a citrusy twist, lemon balm or dill can also enhance the sauce’s flavor profile. Fresh parsley and basil, or even a combination of these herbs, can add depth and freshness to the sauce.

2. Adding a Citrus Element:

Citrus is always a good match with fish, and a splash of lemon juice or zest can elevate the flavor. If you prefer a bolder citrus note, try incorporating some orange zest into the sauce. This adds a sweet, tangy layer that complements the creamy richness of the dish. Alternatively, a squeeze of lime juice over the finished plate can give a refreshing pop to the creamy sauce.

3. Lighten Up the Sauce:

For those looking to make a lighter version of this dish, consider swapping out the heavy cream for a lower-fat alternative like crème fraîche or Greek yogurt. Both options will still provide the creamy texture without all the richness. You could also use coconut cream for a dairy-free version that brings a hint of tropical flavor.

4. Incorporate Vegetables into the Sauce:

If you’re looking to make the dish a bit more hearty, adding finely chopped vegetables into the cream sauce can create a more robust flavor profile. Leeks, for example, add a soft, sweet flavor that pairs beautifully with the richness of the cream. Sauté them in butter before mixing into the sauce for extra depth. You could also try adding peas, spinach, or even finely diced bell peppers for a colorful, nutritious touch.

5. Alternative Fish Options:

While sea bream is a fantastic fish to work with due to its delicate texture and mild flavor, it’s not the only option. You can easily substitute sea bass, cod, or even tilapia for sea bream. These fish have similar textures and will still soak up the delicious cream sauce beautifully. For a more sustainable choice, try using mackerel or trout-both are rich in omega-3 fatty acids and can bring a richer, oilier flavor to the dish.

6. Adding a Crunch:

For some added texture, you can introduce a crispy element to the dish. Consider topping the sea bream with breadcrumbs or crushed nuts like almonds or pistachios before serving. Alternatively, you could serve the fish with crispy roasted potatoes on the side for an extra crunch that contrasts with the creamy sauce.

These variations are all about balancing the richness of the sauce with fresh, vibrant flavors, ensuring that each bite of your sea bream is an unforgettable experience!

Storing Leftovers

If you find yourself with leftovers after preparing Mary Berry’s Sea Bream with Chive Cream Sauce (which, let’s face it, is often the case when the portions are hearty), it’s important to know how to store the dish properly to maintain its taste and texture for as long as possible.

1. Storing the Fish:

Sea bream, like most fresh fish, is best eaten on the same day it’s cooked. However, if you have leftovers, it’s important to refrigerate them promptly. Allow the fish to cool slightly before transferring it to an airtight container. It can stay in the fridge for up to 2 days. Be sure to store the fish and sauce separately, as the sauce can make the fish soggy if left together for too long.

2. Storing the Cream Sauce:

The chive cream sauce should also be refrigerated in a separate airtight container. It will last for about 2-3 days in the fridge. However, be aware that cream-based sauces can sometimes separate or thicken as they cool. To reheat the sauce, gently warm it on the stovetop over low heat, stirring occasionally. You can add a splash of milk or cream to bring it back to its original creamy consistency if it appears too thick.

3. Freezing Leftovers:

While freezing fish dishes isn’t always recommended due to the potential for texture changes, you can freeze the chive cream sauce on its own. If you want to preserve both components, wrap the fish and sauce tightly in plastic wrap or foil before placing them in a freezer bag or airtight container. Frozen fish should ideally be consumed within 1 month, but be aware that freezing can change the texture of the fish itself. When reheating, try not to overcook the fish, as it can become rubbery once thawed. Reheat the sauce separately, ensuring it’s creamy and smooth before serving.

4. How to Reheat:

For the best results when reheating leftovers, the fish should be gently reheated in the oven or on the stovetop over low heat to avoid drying it out. Place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. The sauce should be reheated separately in a saucepan, adding a bit of milk or cream to loosen it up if necessary.

If you want to get creative with leftovers, you could flake the fish and mix it into pasta, make fish cakes, or even use it in a seafood salad.

What To Eat With Mary Berry’s Sea Bream And Chive Cream Sauce?

Mary Berry’s Sea Bream with Chive Cream Sauce is a rich and flavorful dish that pairs beautifully with a variety of sides, enhancing both the fish and the creamy sauce. Here are some delicious accompaniments that will complement the meal perfectly:

1. Roasted Vegetables:

The slight earthiness of roasted vegetables like carrots, parsnips, or sweet potatoes works wonderfully with the creamy sauce and delicate sea bream. Try roasting them with a drizzle of olive oil, garlic, and rosemary to bring out their natural sweetness, creating a contrast in flavor to the creamy richness of the fish.

2. Light Salad:

A fresh, vibrant salad can provide a nice contrast to the richness of the dish. Opt for a crisp green salad with mixed leaves, arugula, and some thinly sliced fennel or radishes for a peppery bite. A light vinaigrette with lemon or white wine vinegar will brighten up the plate, balancing the richness of the sauce without overwhelming it.

3. New Potatoes or Roasted Baby Potatoes:

Classic and comforting, potatoes are a great choice to accompany this dish. Soft, buttery new potatoes or crispy roasted baby potatoes tossed in herbs and olive oil make for a satisfying side. Their subtle flavor lets the fish shine while still providing the hearty element a meal needs.

4. Steamed Asparagus:

Asparagus, when cooked to a tender yet crisp perfection, pairs beautifully with seafood. Its grassy notes work in harmony with the creamy sauce, adding an elegant touch to the plate. You can steam the asparagus and drizzle it lightly with olive oil, or for a richer option, serve it with a dollop of hollandaise sauce.

5. Grains or Rice:

A side of wild rice, couscous, or quinoa is a fantastic way to round out the meal. These grains add texture and depth to the dish without overpowering the flavors of the fish. For an extra touch, toss the grains with some fresh herbs like dill or parsley to tie them into the chive cream sauce.

6. Crusty Bread:

Don’t forget about bread! A crusty baguette or sourdough is perfect for soaking up the chive cream sauce. It also adds a bit of chew and texture that contrasts nicely with the soft fish. Consider serving a small dish of flavored butter (like garlic butter) alongside for dipping.

Conclusion

Mary Berry’s Sea Bream with Chive Cream Sauce is a timeless dish that’s both elegant and accessible. With its delicate fish and rich, herbaceous sauce, it’s a crowd-pleaser that can easily be tailored to suit your personal tastes. Whether you’re experimenting with different herbs, switching up the cream sauce, or pairing it with complementary sides, this dish offers endless opportunities for customization. And don’t forget to properly store leftovers, as the dish remains enjoyable even on the following days. Whether you’re entertaining guests or enjoying a cozy dinner at home, this recipe brings a touch of sophistication to any meal.

FAQs

What Ingredients Are Needed For Mary Berry’s Sea Bream And Chive Cream Sauce Recipe?

To prepare Mary Berry’s Sea Bream and Chive Cream Sauce, you’ll need the following ingredients: fresh sea bream fillets, olive oil, butter, garlic, fresh chives, double cream, lemon juice, and seasoning (salt and pepper). The recipe is simple yet elegant, focusing on fresh, high-quality ingredients for the best flavor.

How Long Does It Take To Cook Mary Berry’s Sea Bream With Chive Cream Sauce?

Mary Berry’s Sea Bream with Chive Cream Sauce can be prepared in about 30 to 40 minutes. The fish fillets are pan-fried for around 6 to 8 minutes on each side, while the chive cream sauce is prepared simultaneously, taking roughly 10 to 15 minutes. The key is to keep the fish moist and perfectly cooked while the sauce is gently simmered.

Can I Substitute The Sea Bream With Another Type Of Fish In Mary Berry’s Recipe?

Yes, you can substitute sea bream with other white fish like cod, haddock, or sea bass. These alternatives will work well with the chive cream sauce, as they are mild and flaky, similar to sea bream. However, keep in mind that cooking times may vary slightly depending on the thickness of the fish fillets.