This golden-yellow oil is the product of a harmonious mixture of Tahitian vanilla, herbs and spices and extra virgin, first-cold-press olive oil.
Instructions for use :
A wonderful flavor on seafood pasta dishes, salmon and tuna carpaccio, as well as on grilled fish or fish en papillote. A few drops in vinaigrette on field greens accompanied by Roquefort toast will delight the most sophisticated palates.
Suggestion :
This seasoned oil brings the perfect accent to fresh pastas, vegetables or seafood as well.
Fish Papillotines (fish cooked in parchment paper) with vanilla oil
Ingredients (Serving Size : 4) :
200 g fish fillet per person (Sole or Seabass)
1/4 glass of white wine
Fresh Dill weed
Vanilla olive oil
salt, fresh ground pepper
· Pre-heat oven to 325°F
· Prepare your parchment paper (or aluminum paper) by placing one fish fillet generously coated in white wine, dill weed, salt and pepper per wrapped paper.
. Carefully seal the packages by securely twisting and tucking the ends of paper.
· Put in the oven and cook for 15-20 minutes (depending upon the cut of fish)
· Serve the fish on a warmed plate ; open the paper and dress with vanilla olive oil.
Suggestion : This delicious fish dish blends perfectly with a side of mixed vegetables
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