Sea devil /Angler in vanilla cream sauce

Published on 07/23/2013

  • Sea devil /Angler in vanilla cream sauce

• 1 sea devil or angler tail for 4 persons, cut into 8 slices
• 2 vanilla pods*
• 30 cl thick cream
• 1 tablespoon ginger finely chopped
• 1 sour lime (best use a bio lime)
• 15 cl dry white wine
• 2 tablespoons olive oil
• Pepper
• Fleur de sel

• Cut the vanilla pods lengthwise in two. Scrape out the vanilla seeds with a knife point. Add the seeds to the cream, together with the finely chopped ginger root, the salt and the pepper.
• Wash the lime and remove the peel. Cut the peel into very fine pieces.
• Heat a pan, add olive oil, and bake the slices sea devil shortly both sides golden brown. Remove them from the pan and keep them warm. Pour white wine in the pan, heat and let boil for 1 minute.
Reduce the fire. Add the prepared cream and lemon peel.
• Place the slices sea devil again in the pan. Let cook another 10 min. on a very gentle fire.
• Serve hot with rice. If you prefere vegetables: leek fits deliciously with this dish.

*to replace the vanilla pods, you can also use 1 coffespoon vanilla powder “Vanille & Découverte”