Sauteed white fish with bean puree
How to make it
1
After adding about three cuts of the sea bream, sprinkle salt and pepper all over. Pour an appropriate amount of cake flour only on the skin.
2
Heat 1 tablespoon of olive oil in a frying pan and cook it from the sea bream skin. (It is easy to warp, so it is best to press it against with a spatula or something similar.)
3
Once the skin is browned thoroughly, turn it over and remove the back side once it's cooked.
4
Add [A] to the same frying pan and heat it. Simmer for a few minutes and thicken the whole thing.
5
Mix the arugula with [B] and lightly season it.
6
Sprinkle a round of warmed white bean puree on a plate and place the grilled fish on top. Garnish with arugula, pour boiled sauce and olive oil around to finish.
1 dish of ingredients
-
- sea bream
- 1 slice
-
- Salt and pepper
- Small amount
-
- cake flour
- Appropriate amount
-
- Olive oil
- 1 tablespoon
-
[A]
- Balsamic Vinegar
- 2 tbsp
-
- Olive oil
- 1/2 tsp
-
- Salt and pepper
- Small amount
-
- arugula
- Appropriate amount
-
[B]
- Lemon juice
- Small amount
-
- Olive oil
- Small amount
-
- salt
- Small amount
-
- White bean puree
- Appropriate amount
-
- For finishing olive oil
- Appropriate amount
