Ingredients
- 325g of apricots
- 300g Bream fillets
- 200ml Orange juice
- 2 tbsp of sugar
- 2 celery sticks
- 1 shallot
- 1 cup of dry white wine
- pectin powder
- extra-virgin olive oil
- salt & ground black pepper
Instructions
- To a pot add apricots, sugar, orange juice and 1 tsp. pectin. Bring to a boil and cook for 10 minutes. Remove from heat and allow to cool.
- Thinly slice the celery and the shallot and gently cook in a pan with 2 tbsp. oil and a pinch of salt for 2 minutes.
- Add 1 tbsp white wine and let evaporate. Add the apricots, sliced celery. Simmer on low heat for 6-8 minutes. Turn the fruit and cook for another 4 minutes.
- Cut the bream into steaks. Cook in oil, skin-side down for 3-4 minutes, then flip to the flesh side and cook for another 3 minutes.
- Spoon the apricot compote onto individual plates.
- Add the Bream fillets and garnish with the stewed apricots.