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Carpaccio of perch with vanilla oil

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Origin of dish:  Exotic
Type of cooking:  No cooking needed
 
Preparation time: 25 minutes
 
Ingredients (serves 4):

    *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

Method:

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

User comments

 
another free recipe every day






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