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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 & Pepper

  • Boulangere Potatoes

  • 8 medium Desiree Potatoes

  • 200 g Onions caramelised

  • 1 L chicken stock

  • 150 g unsalted butter

  • sea salt

  • freshly ground White pepper

  • Roasted Chicken Jus

  • 8 Chicken leg coarsely chopped

  • 2 brown onions chopped

  • 2 medium carrots chopped

  • 4 Garlic Cloves coarsely chopped

  • 3 sprigs Thyme

  • 6 Stalks Parsley

  • 1 Bay leaf

  • 1.2 L chicken stock

  • 1.2 L Water

  • sea salt

  • canola oil

  • 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.

  • 2.

    Pass through sieve and reduce to correct consistency.

  • 3.

    Slice onion. Melt unsalted butter in pan.

  • 4.

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

  • 5.

    Slice potatoes. Layer potatoes in bottom of small dish. Scatter onions on top, season.

  • 6.

    Repeat layers till reach top finish with potatoes.

  • 7.

    Season only every few layers.

  • 8.

    Pour in chicken stock about ¾ of way to top.

  • 9.

    Brush on melted butter. Put in oven at 175 celcius.

  • 10.

    If it needs more colour you can turn up the heat towards the end.

  • 11.

    Remove stalks of oyster mushrooms.

  • 12.

    Fry mushrooms in some oil, salt and pepper.

  • 13.

    Colour on both sides.

  • 14.

    Trim fish into a neat fillet. Remove bones.

  • 15.

    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.

  • 16.

    Put pan directly in oven and cook for a few minutes.

  • 17.

    Place oyster mushrooms around the edge of bowl.

  • 18.

    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.

  • 19.

    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.

  • 20.

    Finish with a drizzle of oil on the jus and a touch on the skin. Sprinkle with sea salt.

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