Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Sea bream fillets; about 150 g each |
\N \N | Salt and freshly ground pepper |
1 \N | Sprig dill |
2 mediums | Tomatoes; seeded and diced |
50 millilitres | Red wine vinegar |
100 millilitres | Olive oil |
20 grams | Shallots; finely chopped |
15 millilitres | Basil; finely sliced |
1 litre | Court bouillon |
Season the sea bream and place in a steamer. Place the dill on top of the fish.
To make the tomato vinaigrette, mix all the ingredients together, and season to taste. Warm very gently in a small pan.
Steam the fillets over the boiling court bouillon for about 2-3 minutes.
The fillets should curl a bit, which is a sign of freshness.
Arrange the fish on a plate or dish with the skin uppermost, and cover with the tomato vinaigrette.
Use the sprigs of chervil to garnish the fish.
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Carlton Food Network
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