Recipe proposed by Restaurant Le Rendez-Vous (in Draguignan)

Roasted back of lythe, vanilla bisque sauce

For 4 people :

  • 600 grams of back of lythe to be positioned in 4
  • aromatic garnish
  • 1 can lobster bisque
  • 1 shallots
  • Olive oil
  • Cognac
  • 1 can of crushed tomatoes
  • 30cl of water
  • 1 vanilla bean
  • Vegetables

Preparation :

  • 600 grams of back of lythe to portion at 4 and cook at 180 degrees for 10 minutes with an aromatic garnish (carrot onions, dry white wine, herbs)
  • For the sauce, a can of lobster bisque, 1 shallots, 1 small shooter of cognac to deglaze the shallots browned in olive oil, a can of crushed tomatoes and 30cl of water to relax the bisque (which is very thick)
  • Add a vanilla bean cut in half and scrape the seeds lengthwise
  • Leave to cook for 20 minutes over low heat, remove the pod, then mix and filter the sauce with a strainer
  • Arrange the plate with a garnish, a rice kettle or a purée, a few nicely cut vegetables
  • Place the fish on top and drizzle with vanilla sauce

Enjoy your meal!