SEA BREAM FILLET WITH A CHORIZO CREAM

1. Roast the peppers in the oven at 180 ° C for 45 minutes. Remove the skin.
2. Cut the chorizo into pieces and fry with chopped onions (do not add any fat).
3. Mix the onions, chorizo and peppers with cream until creamy. Season with salt and pepper as needed.
4. Arrange the bream fillets in a baking dish. Pour a little olive oil. Bake for 6 to 8 minutes at 250 ° C (the skin of sea bream fillets should be crunchy).
5. Serve with polenta or rice, all well topped with chorizo cream.

Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)