Sea Bream with Vegetables


  • - 2 small bunches of parsley

    - 200g small, waxy potatoes

    - 100g parsley root

    - 100g leeks

    - 100g celery

    - 100g white mushrooms

  • - 100g fennel

    - 400ml Riesling

    - 1 tsp sugar

    - 1 tsp salt

    - 1.5kg Sea Bream (gutted)


  1. Wash the potatoes and the vegetables, peel if necessary and chop or slice all of them. Wash the parsley and pick the leaves from the stalks.
  2. Boil the vegetables with the Riesling, sugar and salt, and simmer for 5 minutes. Pour the liquid and vegetables into a deep baking tray and sprinkle with the parsley.
  3. Place the seam bream on top of the vegetables. Insert the core temperature sensor at an angle, pointing towards the head.
  1. Place the tray on shelf level 2 on medium humidity setting and cook at 125°C until the core temperature of 68°C is reached.
  2. Remove the skin and loosen the top two fillets with a spatula or cake server.
  3. Carefully lift out the backbone from the tail end and remove, then loosen the bottom two fillets in the same way, making sure that the outer small bones remain at the edge of the fins.
  4. Serve on warm, shallow serving plates, arranging the fillets on top of the vegetables. Spoon over the Riesling reduction from the baking dish.

Watch our Video to see how we make Seam Bream with Vegetables