Sea Bream Fillets with Malagasy Spices light and refined

1 Run cold water well over the bone then in a saucepan sweat it in melted butter with a touch of olive oil then add the garnish salt lightly (little) add 1/2.1 qt (2 liter) of water cook 20 minutes removing impurities then strain through a sieve and reserve.

2 In a saucepan melt a little butter then add your juliennes salt and pepper sweat slowly covered for 15 minutes then cover and reserve.

3 In a saucepan pour the fish fumet, add the turmeric then at boiling point pour in the noodles cook 2 minutes then cover and reserve.

4 In a large pan, add the remaining butter with a touch of olive oil then when it becomes "meunière" place your seasoned fillets skin side down cook 4 minutes on each side then remove from heat and let rest.
At the moment of serving heat everything on each side of the plate make a small bed of julienne then place 1/2 fillet on each drain your noodles keeping a little of the cooking liquid then turn them in the center of the plate.
The quality of the products is the basis of this recipe and that is why I warmly thank my friend Bertrand Venet French farmer who for years has brought together in Madagascar farmers who defend traditional peasant agriculture without chemical fertilizers or pesticides and who produce not only turmeric but also combava cinnamon and pink peppercorn production.
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