Preparation / Directions:
Peel and seed the tomatoes; finely dice the pulp. Set aside.
Peel and seed the cucumber. Cut it into julienne strips and soak for one hour in salted water. Set aside.
Combine the snail liqueur, the white wine, fish stock and shallots. Reduce by a third on low heat. Add the cream, reducing it to the desired consistency. Season with salt, pepper and a little lemon juice to taste.
Steam the fish for about 10 minutes in a steamer (time will depend on the thickness of the filet). Add the cucumber, tomato and the snails to the sauce. Ladle the sauce on the fish.
Accompany with lightly salted sprigs of fried savory or parsley and new potatoes, boiled or roasted.
To Make the Fish stock: In a small sauce pan, put bones and head of the fish, with celery, onion, a little bit of fennel, thyme and bay leaves. Fill it with water and let it simmer once for 15-20 minutes, skimming the top of foam.