ingredients

450 g of sea bream fillet
7 1 dl of coconut milk
15 cl of lime juice (about 3 lemons)
1 tbsp. to s. 5 berries mixed, ground coarse
½ bunch of coriander
Ginger powder
1 roll of puff pastry
2 tbsp. to s. from Maïzena
1 egg

Equipment

1 oven plate
8 small baking bowls
1 zesteur knife with minitrous
1 spider

Steps

Step 1

In advance: Preheat the oven to 210 ° C (Tea 7). Unroll, cut the dough with its paper, into 8 disks a little larger than the diameter of the bowls; lay on the plate. Coat beaten egg with a brush, bake 6-8 min: as soon as the surface is golden brown, remove from the oven, dust with ginger.

2nd step

15 min approx. before serving: heat 7 dl coconut milk, mixed berries, zest of 1 lemon filament; at the first broth, lower the heat, add the bream cut into bite-sized pieces, let simmer 5-6 min. Mix the cornflour in 1 dl of coconut milk.

Step 3

To serve: remove the bream with the spider, divide in the bowls. Pour the diluted Maïzena into the pan while whisking over low heat. When the coconut milk has thickened, add lemon juice and finely chopped coriander, pour over the bream. Peel off paper, lay down the pages.

tips

Variant

Raise a little by mixing 1 or 2 pinches of chilli with Maizena before diluting it.

The good wine

Colombelle. Gers white wine, available all year round. Bouquet of citrus, peach, pear ... Serve at 12-13 ° C. 4-4,50 € approx. Wine merchants, Nicolas.