Gilthead sea bream in the oven and in the Pastis Henri Bardouin by Joel Juglaret
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.
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France