Esta es una exhibición prevé de cómo se va ver la receta de 'Steamed Fillet Of Sea Bream With Sauce Vierge' imprimido.

Receta Steamed Fillet Of Sea Bream With Sauce Vierge
by Global Cookbook

Steamed Fillet Of Sea Bream With Sauce Vierge
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 x Sea bream fillets, about 150 g each
  •     Salt and freshly grnd pepper
  • 1 sprg dill
  • 2 med Tomatoes, seeded and diced
  • 50 ml Red wine vinegar
  • 100 ml Extra virgin olive oil
  • 20 gm Shallots, finely minced
  • 15 ml Basil, finely sliced
  • 1 lt Court bouillon

Direcciones

  1. Season the sea bream and place in a steamer. Place the dill on top of the fish.
  2. To make the tomato vinaigrette, mix all the ingredients together, and season to taste. Hot very gently in a small pan.
  3. Steam the fillets over the boiling court bouillon for about 2-3 min.
  4. The fillets should curl a bit, that is a sign of freshness.
  5. Arrange the fish on a plate or possibly dish with the skin uppermost, and cover with the tomato vinaigrette.
  6. Use the sprigs of chervil to garnish the fish.