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Celebrating Seafood in the East Neuk of Fife ...

Pan Seared Bream on Peas Bonn Femme


1 fillet Black Bream
Few Basil Sprigs

Peas Bonn Femme:

100gms Bacon, cut into lardoons
50gms Button onions
Thyme Sprigs
100gms Frozen Peas, thawed


1 tbsp White Wine Vinegar
1 tsp Dijon Mustard
4 tbsp Olive Oil

Pan Sear the bream until Golden Brown then turn over then drop the Basil Leaves and leave to finish.

Peas Bonn Femme:

Sauté the lardoons for about 8 -10 mins until golden brown and crispy.
Remove and Drain.
Clean Pan

Add the Button Onions and Thyme sprigs and gently sauté for around 10 mins until softened.

Add the Bacon and Peas and a knob of butter.


Whisk the mustard and vinegar together, gradually add in the olive oil.



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