Meagre fish cooked with PASTIS DE L’ILE DE RE

  • Le 22 November 2023
  • par samuel
2 1 2016

RECOMMENDED BY : Laurence N., Sète, inspirée d’une recette marmiton credit photo : RitaE

  • To prep

    10 min
  • Préparation

    10 min
  • To cook

    45 min
  • Cuisson

    45 min
  • Level

    Easy
  • Niveau

    Easy
  • Servings

    4
  • Personnes

    4
  • 1 whole meagre fish taken directly from the fishmonger's shoal (800g)
  • 1 organic onion
  • 1 sweet red pepper (Espelette type)
  • 2 large, ripe organic tomatoes
  • 1 organic fennel bulb
  • 20 cl single cream
  • 15 cl PASTIS DE L'ILE DE RE
  • 1 glass of water
  • fine salt
  • Ground maceron from the Ile de Ré
  • Dried maceron seeds
  • Pink berries
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Method

  • Step 01
    Place the washed and gutted lean in a dish.
  • Step 02
    Slice the onion, tomatoes and fennel. Core and dice the chilli. Add everything to the dish. Add the spices and salt.
  • Step 03
    Pour the cream and PASTIS DE L'ILE DE RE into a bowl. Mix and pour the sauce over the lean meat.
  • Step 04
    Place in the oven at 180°C mark 6 for 45 minutes. Baste occasionally with water to prevent the fish from drying out.
  • Step 05
    Serve with new potatoes from the Ile de Ré !

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