Starters
Travel diary Send to a friendPrint

Mi-cuit of sea bream

Mi-cuit of sea bream, with orange and coriander oil
  • 1

    Filet the fish and slice finely. Place the fish in an ovenproof dish, large enough to accommodate the slices without them overlapping.

  • 2

    Peel the orange and remove the pith. Remove the segments using a sharp knife and place in a saucepan, crushing them slightly.

  • 3

    Reduce until it has a jam-like consistency. Remove from the heat and add the olive oil, roasted whole coriander seeds and a few Sichuan peppercorns.

  • 4

    Brush this mixture onto the fish fillets. Season with the fleur de sel. Place the fish under a hot grill for one minute to seal. It should be almost raw.

  • 5

    Garnish with a little more of the orange/oil mixture and some freshly chopped coriander.

  • 6

    To serve with a red Coteaux Bourguignons, use a different flavored oil. Soak some raisins in hot water until they swell.

  • 7

    Toast some pine nuts, chop them and then mix with a little rapeseed oil and the soaked and drained raisins. Coat the fish with this mixture.


  • It’s ready!

Words

from the chef

Wine pairings

With this recipe, one must consider the salty tang of the fish and its delicate flesh. White Coteaux Bourguignons wines with their acidulated fruity aromas would be perfect to bring out the fresh taste of the fish and the f

The perfect

combination

Oenology

Tasting tip

Top
Alcohol abuse endangers your health, drink only in moderation
{climat Vignoble Bourgogne Patrimoine Mondial}