Steamed fillet of sea bream with sauce vierge

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.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Similar recipes