For Father’s Day, why not accompany your fish with 55° Isautier agricultural rum?
TOP RUM has chosen Isautier rums in cooperation with the recipes of the Chef Idoux.
TOP RUM has chosen Isautier rums in cooperation with the recipes of the Chef Idoux.
Ingredients – 4 persons
• 2 whole seabass• 8 small traditional-type tomatoes
• 1 small combava (makrut lime)
• 8 cm olive oil
• 1.5 cl water
• oil
• salt and pepper
Préparation
1. Cut the tomatoes in half.
2. Prepare the seabass fillets.
3. In a pan, bring to the boil 1.5 litres of water and add half a yellow pepper.
4. Place your seabass fillets and tomatoes in a basket to steam over the water.
Presentation :
Place the seabass fillets on a plate with the tomatoes, add a drizzle of olive oil, then decorate with a few slices of makrut lime arranged over the skin of the fish.
Serving :
Serve with a small glass of Isautier 55° white agricultural rum.
Enjoy you meal !
Place the seabass fillets on a plate with the tomatoes, add a drizzle of olive oil, then decorate with a few slices of makrut lime arranged over the skin of the fish.
Serving :
Serve with a small glass of Isautier 55° white agricultural rum.
Enjoy you meal !
