Name: Steamed Fillet of Sea Bream with Sauce Vierge
Ingredients: 4 Sea bream fillets; about 150 g each; Salt and freshly ground pepper; 1 Sprig dill; 2 md Tomatoes; seeded and diced; 50 ml Red wine vinegar; 100 ml Olive oil; 20 g Shallots; finely chopped; 15 ml Basil; finely sliced; 1 l Court bouillon

A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food3	4	servings

INGREDIENTS

4		Sea bream fillets; about 150 g each
		Salt and freshly ground pepper
1		Sprig dill
2	md	Tomatoes; seeded and diced
50	ml	Red wine vinegar
100	ml	Olive oil
20	g	Shallots; finely chopped
15	ml	Basil; finely sliced
1	l	Court bouillon

INSTRUCTIONS

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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