Delicious melt in your mouth filet of fish recipe. This Mérou filet in local celery butter with breadfruit and carrots is a recipe to keep for any occasion.
Start by peeling your breadfruit and cutting it into about 8 large slices and boiling it lightly salted water for 30 minutes, until tender.
Slice your carrot.
In a small pan, place your carrot slices and cover with water (about 2 cups). Add salt, pepper and 1 tablespoon butter and let cook 10 minutes over medium heat.
In the mean time, dice your onions and cook them in a small pan with remaining butter, lime juice and cream. Stir well.
Add in the chopped local celery, reserving 2 tablespoons to garnish.
Add 2 tablespoons of your carrot water to your butter sauce. Reserve the rest of the carrot butter.
Salt and pepper to taste.
In an oval pan, add your olive oil. Tap dry your filet of fish in paper towel and sauté over light heat, 2 minutes on each side, seasoning lightly with salt and pepper to taste.
Once cooked, center your filet of fish in the pan, and surround with boiled breadfruit.
Pour carrot bouillon all over.
Add your sliced of carrots.
Top all with celery, onion and lemon butter.
Garnish with fresh leftover local celery.
Serve immediately and enjoy.
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Delicious recipe from HaitiBites.com created by Sylvie