Gilthead sea bream in the oven and in the Pastis Henri Bardouin by Joel Juglaret
Preparation: 30 min
Cooking: 36-38 min
• 2 sea breams of 800g (1 net by pers.) or 4 sea breams of 400 g (2 nets by pers.)
• 200 g of basmati rice
• 300 g of spinach in branches
• 6 cl of Pastis Henri Bardouin
• 2 bay leaves
• 2 shallots
• 1 carrot
• 1 branch of parsley
• 80 g of butter
• 6 cl of crème fraiche
• Salt, pepper
• blank Olive oil
Raise the nets of sea breams. Make a smell of fish with fish bones cleaned in the clear water.
Get back in the oil the first shallot, the carrot in youngs from, a branch of parsley, the laurel and the fish bones of fishes in a pan. Cover. Once fish bones in purée, cast anchor with 1.5 l of water. Let boil 30 min in small boiling. Cross the smell in the Chinese and reserve the broth.
Cook the basmati rice. Preheat the oven in 180°C. Put on a plate of the oven oiled and salted in the sea salt nets flesh-coloured side. Cook 6 - 8 min according to their thickness.