Sea bream with two types of puree

Ingredients for 4 people

2 sea bream, about 800 g each.
Salt – pepper
A bit of oil and a bit of finely chopped parsley

For the spinach puree
400 g of cleaned fresh or frozen spinach
1 tablespoon of butter
2 tablespoons of cream
2 tablespoons of dill, finely chopped
60 g of Roquefort mashed with fork.

For the carrot puree
300 g peeled carrots
1 tablespoon of butter
3 tablespoons of cream
3 tablespoons of grated kefalotiri cheese.
2 zucchinis and a bit of finely chopped parsley

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