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A recipe by soFeminine.co.uk
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Carpaccio of perch with vanilla oil |
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Ingredients :
*Allow for 50 minutes' chilling time*
600g perch fillet
Juice of 2 limes
A few vanilla pods
100ml peanut oil
2 tablespoon unsweetened coconut milk
Salt & pepper
Recipe :
The night before, split a vanilla pod lengthways, then remove seeds into a bowl with the point of a knife.
Add lemon juice, coconut milk, oil, salt and pepper.
Stir well, cover and leave to one side at room temperature.
The next day, tightly wrap the fish in clingfilm and leave to chill in freezer for 30 minutes.
Chill four plates, then brush with vanilla sauce.
Slice fish, then arrange on plates.
Brush fish with sauce, then sprinkle with pepper.
Cover with clingfilm, then chill for 20 minutes.
Decorate plates with vanilla pods and serve with grilled nut bread.
Advice :
Try different fish with this recipe, it will work well with anything with firm, white flesh: cod, sea bream, monkfish...
Recommended wine: Chateau du Galoupet, Cotes de Provence, rosé
My comments :
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