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Roasted Fillet of Black Bream, Boulangere Potatoes, Chicken and Thyme Jus


  • Fish

  • 4 black bream fillets trimmed and boned

  • olive oil

  • salt and pepper

  • Boulangere Potatoes

  • 8 medium desiree potatoes

  • 200g caramalised onions

  • 1 litre chicken stock

  • 150g unsalted butter

  • sea salt

  • freshly ground white pepper

  • Roasted Chicken Jus

  • 8 chicken legs coarsley chopped

  • 2 brown onions choppped

  • 2 medium carrots chopped

  • 4 cloves garlic coursley chopped

  • 3 springs thyme

  • 6 parsley stalks

  • 1 bay leaf

  • 1.2 ltrs chicken stock

  • 1.2 ltrs water canola oil

  • sea salt

  • freshly ground white pepper

  • To Serve

  • 4 sprigs thyme-leaves pickled

  • 20 small oyster mushrooms

  • 12 cloves garlic-shallow fried

  • olive oil

  • sea salt

  • freshly ground white pepper


  • 1.

    To make jus brown chicken bones, add to saucepan, combine with remaining ingredients, cover with water, bring to boil and slowly simmer for eight hours. Pass through sieve and reduce to correct consistency.

  • 2.

    Slice onion. Melt unsalted butter in pan. Dissolve sugar in butter without colouring. Add onions, fry slowly for ½ hour. Onions should be very tender and golden in colour.

  • 3.

    Slice potatoes. Layer potatoes in bottom of small dish. Scatter onions on top, season. Repeat layers till reach top finish with potatoes. Season only every few layers. Pour in chicken stock about ¾ of way to top. Brush on melted butter. Put in oven at 175 celcius. If it needs more colour you can turn up the heat towards the end.

  • 4.

    Remove stalks of oyster mushrooms. Fry mushrooms in some oil, salt and pepper. Colour on both sides.

  • 5.

    Trim fish into a neat fillet. Remove bones. Fry fish skin side in oil, flatten fish, season with salt and pepper. Turn over and fry for a few minutes then flip back to skin side. Put garlic gloves around fish. Put pan directly in oven and cook for a few minutes.

  • 6.

    Place oyster mushrooms around the edge of bowl. Spoon a round portion of potatoes from dish and place in centre of plate. Remove fish. Place fish on top skin side up. Place garlic cloves around the edge. To heat jus drain excess oil from the pan, add 3 tablespoons jus, thyme leaves, a tiny amount of seasoning and bring to boil. Spoon jus around the edge. Finish with a drizzle of oil on the jus and a touch on the skin. Sprinkle with sea salt.

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