- 4
Ingredients
- seeds from 2 vanilla pods
- zest of 1 lemon
- 2 T EVOO
- 4 x 225 sea bass, scored
- salt and FGBP
- 1 clove of garlic, peeled
- 4 handfuls of fine green beans, tops removed
- 1 wineglass of white wine
- 150 ml double cream
- yellow leaves from 1 celery heart (or chervil)
Preparation
Step 1
Put half of the vanilla seeds into a bowl with the lemon zest and the olive oil. Mix up well and rub this marinade over your fish and into score marks. Bring a large pot of salted water to the boil and add the clove of garlic. All to boil for 3 minutes, then lay your 4 marinated fish fillets next to eachother in the colander, bamboo steamer or normal steamer and throw your green beans into the water. Place your steamer on top, making sure the fish is not in direct contact with the water, and cover. Fish and beans will need about 4-5 minutes to cook.
Put a separate pan on high heat and add the wine, the rest of the vanilla seeds and the the pod. Boil until the liquid has reduced by half, then add the double cream. Rmove the garlic from teh beans, mash it up and stir it into the cream sauce. Carry on reducing the sauce until it coats the back of a spoon nicely. Season well to taste, then serve the fish and beans with the sauce, removing the vanilla pods. Sprinkle with celery leaves.
Boiling small potatoes in steaming water is nice addition to plate.