For a change from your usual fish recipe, Cyril Lignac offers you a delicious grilled fish with virgin vegetable sauce.
For 4 people
4 pieces of 130 gm white fish each
25 grams of semi-salted butter
Half a liter of chicken broth
4 lemon wedges
125g cherry tomatoes, washed and quartered
1 piece broccoli
1 shallot, peeled and chopped
Juice of 1 lemon
10 cl olive oil
Fleur de sel and Espelette pepper
Cook a head of broccoli in lightly salted boiling water, once the tip of a knife penetrates easily, drop into a bowl of cold water with a few ice cubes. Drain and cut into small pieces so they are not too big. Mix in the quartered tomatoes, chopped shallots, drizzle with olive oil, lemon juice and season with fleur de sel and espelette pepper.
Preheat the oven to 150 degrees Celsius. Pour a dash of olive oil into a hot pan, add the butter and let it foam for a lighter color. Season the fish fillets with fine salt, place in the pan and allow to brown on all sides. Remove from cooking and place in a casserole dish.
Pour in the chicken broth and place in the oven for 10 minutes. At the end of cooking, remove the fishes and place them on plates, pour over the virgin and a lemon wedge.