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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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