Fish and Chips

We ate out this lunchtime. This is fish and chips. Red tuna - I know, it's a protected species in the Atlantic, but it isn't here - in a spicy vanilla sauce with little bits of vanilla pod. Bon appétit :).

Ingredients (Serving Size : 4) :

4 fillets of seabass (Tuna or Mahi Mahi)
1 shallot
25 cl heavy cream
Butter
1 glass of dry white wine
1 tsp beef bouillon
2 tsp of vanilla extract or 2 vanilla pods, slit lengthways
Salt, pepper

In a pan, lightly fry the fish fillets in butter until golden brown. Remove fish from pan and keep warm.

Lightly sauté shallots in pan with butter (without browning). Next, add two teaspoons of vanilla extract or two vanilla pods. Promptly add one teaspoon of beef bouillon and glass of white wine. Stir until dissolved. Slowly mix in cream, salt and pepper.

Finally, add the already fried fish fillets into the cream sauce and sauté on a low flame for 3 to 4 minutes.

Serve with hot (jasmine) rice or chips.

Suggestion : The recipe asks us to "enhance this delightful dish by serving with a Blackcurrant liqueur or Chardonnay wine". P drank Three Horses beer, and I drank Orangina: both of these went perfectly well!