Recipe: Sea bream fillets with Malagasy flavors

Name: Filets de dorade aux senteurs malgaches
Prep time: 25 min
Cook time: 30 min
Total time: 115 min
Yield: 4 portions
Ingredients: 1 belle dorade d'1 kg 600 a 1 kg 800 les filets levés (on garde les arêtes); 1 carotte de sable ou de jardin épluchée et taillée en fine julienne(comme des carottes râpées); 1 belle endive le coeur retirée et taillée en fine julienne; 50 g de gingembre frais épluché et taillé en fine julienne; 100 g de pâtes chinoises; 100 g de beurre fermier 1/2 sel; huile d'olives1 grosse cuiller de Curcuma (Madagascar si possible); sel et poivre du moulin; pour le petit fumet :la garniture un peu de carottes oignons thym et laurier.

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (11 reviews) Fishes

Prep 25 min

Cook 30 min

Rest 1h

Total 1h55

Servings 4 serv.

Ingredients for 4 servings

1 beautiful sea bream of 1 kg 600 to 1 kg 800 with fillets removed (keep the bones)
1 sand carrot or garden carrot peeled and cut into fine julienne (like grated carrots)
1 beautiful endive with heart removed and cut into fine julienne
50 g fresh ginger peeled and cut into fine julienne
100 g Chinese noodles
100 g half-salted farmhouse butter

olive oil

1 large spoonful of turmeric (Madagascar if possible)
salt and freshly ground pepper
for the light fumet: the garnish some carrots onions thyme and bay leaf.

Step-by-step directions

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 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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