Sweet in Savoury!
When you think vanilla, you think a nostalgic ice cream, an indulgent panna cotta or fluffy cake. But with the variety of gourm’s vanilla beans, it would be unfair to simply confine it to desserts. Its sweet smelling aroma and satisfying flavour can be your secret weapon in the world of savoury culinary enchantments!
For those who love their sauces (which is all of us), getting the balance right is key and half a teaspoon of vanilla specks can help you hit that sweet spot; burnt butter and vanilla sauce is the perfect example.The same goes for seafood dishes. Vanilla and seafood are a match made in culinary heaven! With a relatively strong flavour that deodorises the ‘fishy’ aroma that many find unpleasant, you can experiment and bring out the best in the protein.
Pork is another ingredient that is elevated with a touch of vanilla. The sweet taste accentuates the flavour of the pork, making it more favourable to the palette.
Here’s a little treat for any of you looking for a wholesome recipe that explores all that vanilla has to offer.
Fish Fillet with Tahitian Vanilla Sauce
Ingredients
- 4 fillets of Sea Bass
- 1 shallot
- 250 ml – 1 cup heavy cream
- Butter
- 80 ml – 1/3 cup dry white wine
- 1 tsp beef bouillon
- 2 tsp vanilla extract (made from gourm’s vanilla beans)
- ¼ gourm’s vanilla bean pod slit in half
- Salt and pepper to taste
Instructions
- In a pan, lightly fry the fish fillets in butter until they are golden brown. Remove the fish from the pan and keep warm.
- Lightly sauté the shallots in the pan with butter. Make sure not to brown them.
- Add two teaspoons of vanilla extract, made from gourm’s vanilla beans. Promptly add one teaspoon of beef bouillon and the white wine. Stir until dissolved.
- Slowly mix in the cream, scrape the vanilla bean pod and add it to the sauce. Season to taste.
- Let it cook for a few minutes, until thick.
Serve the warm fish fillets and the vanilla sauce on the side, along with steamed vegetables and rice!
Just like this, gourm’s vanilla beans bring out the best in a number of different dishes, not necessarily desserts. The strong flavour and aroma gives room for experimentation, for cooking enthusiasts and professionals alike. Give it a try for yourself!
