Sea-bream with the ginger
Advised wine: Castle Rouvière White 2005 gold medal-holder
beautiful gray sea-bream -
salt and pepper -
2 onions -
2 carrots -
2 leeks -
a root of fresh ginger -
2 cloves of garlic - t
hyme, bay-tree -
75 G of butter -
1,5 dry white wine dl (local wine white Caume Mount)
Wash fish, season the interior.
Peel carrots and the onions, clean leeks by preserving only the white. Also peel the root of ginger and garlic.
Emincez all these vegetables, make gently melt them in half of butter. Then distribute them in the content of an active dish to the furnace. Pose sea-bream over, add thyme, the bay-tree and the cloves. Distribute the remainder of butter in pieces on fish, sprinkle wine, cover the dish of an aluminium paper sheet and charge with hot furnace during 35 mn approximately. Withdraw fish and keep it with the heat on the dish of service. Pass sauce to the mixor and serve it with fish. You can add fresh cream and be useful with potato vapor and engraved fresh coriandre.