| 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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