Steamed Fillet of Sea Bream with Sauce Vierge

4 servings

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Steamed Fillet of Sea Bream with Sauce Vierge Ingredients

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

Instructions for Steamed Fillet of Sea Bream with Sauce Vierge

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 http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: TeaCuisine: Uncategorized