| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Hmong |
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
sm |
Bream. |
| 3 |
|
Red peppers. |
| 6 |
tb |
Olive oil. |
| 3 |
tb |
Groundnut oil. |
| 20 |
cl |
Double cream; (or creme fraiche). |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Wash the peppers, removing the seeds, and cut into slices. Heat the olive
oil in a deep pan and fry the peppers for 6 minutes over a low heat.
2 Ask your fishmonger to gut the fish. Rince them and wipe dry. Rub them
with salt and pepper. Make 1 or 2 incisions in the flesh. Heat the
groundnut oil in a large frying pan, and fry the fish for 5 minutes on each
side, until golden.
3 When the peppers are soft, put them in a liquidizer and add the cream.
4 Arrange the fish on a serving dish. Pour the peppers and cream over them.
Serve hot.
Campanile tip:
Add fresh coriander, basil or capers to the cream sauce, according to
taste.
In ancient times, bream was much appreciated and was cooked in spicy sauces
and served with fruit. It only began to be considered a choice dish in
France in the 19th century.
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