There are some dishes which take you across the oceans only with their appellation… Today, you deliver you one of the secrets of our chefs, the preparation of their vanilla sauce, one of the dishes served on board most appreciated.
Impress your friends by delighting their papillae. Virtual embarkation assured towards our paradise islands.
To taste absolutely, without moderation!
Mahi-mahi with vanilla sauce
Recipe for 4 persons.
400 g of fish filets (mahi-mahi or tuna, bar, sea bream)
1/2 Pod of Vanilla (or 1 teaspoon of fine powder)
15 cl of Cream
400 g of fish filets (mahi-mahi or tuna, bar, sea bream) 1/2 Pod of Vanilla (or 1 teaspoon of fine powder)
15 cl of Cream
15 cl of Coconut Milk
10 cl of Dry White Wine
Butter
1 shallot
Salt, pepper
10 cl of Dry White Wine
Butter
1 shallot
Salt, pepper
In a frying pan, seize fish filets in some butter until they have a beautiful golden color. Reserve for heat. Put the shallot, add the cream, the dry white wine and the coconut milk. Incorporate ½ vanilla pod split on all its length. Let stew 3-4 minutes. Salt, pepper.
At the end, add fish in the sauce 1-2 minutes more.
Serve very warmly.
Serve very warmly.
Accompaniment: rice, roasted potatoes or Provencal vegetables.
Suggestion of wine: Coast of Provence dry white or very cool white blackcurrant.
Copyright : Le Service de la Pêche.
Suggestion of wine: Coast of Provence dry white or very cool white blackcurrant.
Copyright : Le Service de la Pêche.
