Grilled Baramundi In Banana Leaf With Vegetables And Vanilla Sauce Recipe
Ingredients
| Sea bass fillet 6 pieces (180 g each) | ||
| Tomatoes | 6 | |
| Green lemons (lime) 6 | ||
| Ginger root | 200 Gram | |
| Banana leaf | 1 (Curry powder a little) | |
| Vanilla | 3 (Sauce) | |
| Cream 1 dl | ||
| Butter | 200 Gram (Sauce) | |
| Salt, pepper | ||
Directions
Sea bass fillet Season the fish fillet with salt, pepper and curry powder.
Slice tomatoes, lemon and ginger and arrange them on the fish fillet.
Wrap each fillet in a piece of banana leaf.
Grill the fish on charcoal.
Vegetables Turn (see glossary) and boil the vegetables until cooked and mix them with a little salt, pepper and butter.
Keep hot.
Sauce Split the vanilla sticks and cook in a small saucepan with a little water for a few minutes in order to draw out the flavour.
Pour in the cream and reduce the sauce to a thick paste.
Then add knobs of butter and whisk until smooth.
Season with salt and a few drops of lemon juice
Slice tomatoes, lemon and ginger and arrange them on the fish fillet.
Wrap each fillet in a piece of banana leaf.
Grill the fish on charcoal.
Vegetables Turn (see glossary) and boil the vegetables until cooked and mix them with a little salt, pepper and butter.
Keep hot.
Sauce Split the vanilla sticks and cook in a small saucepan with a little water for a few minutes in order to draw out the flavour.
Pour in the cream and reduce the sauce to a thick paste.
Then add knobs of butter and whisk until smooth.
Season with salt and a few drops of lemon juice
Chef
