Tooth Bream with Sesame Crust

For the bream, bring the fish stock with the lemon, garlic cloves, star anise, cloves and coriander to the boil once briefly and then cover and steep like a tea.

Carefully score the scaled and well boned bream fillets on the skin side with a razor blade to prevent them from bulging during frying.

Mix both types of sesame seeds on a plate. Season fish fillets with salt and pepper and gently press the flesh side into the sesame seeds.

Heat some olive oil in a non-stick frying pan and fry the fillets on the sesame side for 1-2 minutes. Then flip and finish frying over low heat for about 6-7 minutes.

In the meantime, strain the spice stock through a fine sieve, bring to the boil briefly and stir in the cold butter. Season to taste with sea salt.

Arrange the finished roasted bream, skin side up, on preheated plates. Briefly froth the sauce with a hand blender and pour over the fish fillets.

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