Steamed fillet of sea bream with sauce vierge
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sea bream fillets; about 150 g each | |
| Salt and freshly ground pepper | ||
| 1 | Sprig dill | |
| 2 | mediums | Tomatoes; seeded and diced |
| 50 | millilitres | Red wine vinegar |
| 100 | millilitres | Olive oil |
| 20 | grams | Shallots; finely chopped |
| 15 | millilitres | Basil; finely sliced |
| 1 | litre | Court bouillon |
Directions
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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