Sautéed white fish with bean puree
The reduced balsamic sauce adds an accent and goes well with the light puree and fish. It is important to cook the skin well to make it crispy
How to make it
1
Make about three cuts in the skin of the sea bream, sprinkle salt and pepper all over, and sprinkle some flour only on the skin side
2
Heat 1 tablespoon of olive oil in a frying pan and fry the sea bream skin side down. (It tends to curl up easily, so it's a good idea to press it down with a spatula.)
3
Once the skin is well browned, flip it over and once the other side is cooked, remove it from the oven
4
Add [A] to the same frying pan and heat. Simmer for a few minutes until the mixture thickens
5
Toss the arugula with [B] and lightly season
6
Spread a circle of warmed white bean puree on a plate, place the grilled fish on top, garnish with arugula, and drizzle with the reduced sauce and olive oil to finish
Ingredients for 1 serving
-
- sea bream
- 1 slice
-
- Salt and pepper
- Small amount
-
- cake flour
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- Balsamic Vinegar
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin
- 1/2 tsp
-
Olive Oil
-
- Salt and pepper
- Small amount
-
- arugula
- Appropriate amount
-
[B]
- Lemon juice
- Small amount
-
-
Olive Oil
Ardoino Extra Virgin
- Small amount
-
Olive Oil
-
- salt
- Small amount
-
- White bean puree
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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