Sautéed white fish with bean puree
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
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.)
Once the skin is well browned, flip it over and once the other side is cooked, remove it from the oven
Add [A] to the same frying pan and heat. Simmer for a few minutes until the mixture thickens
Toss the arugula with [B] and lightly season
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
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- sea bream
- 1 slice
-
- Salt and pepper
- Small amount
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- cake flour
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
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Ardoino
-
[A]
- Balsamic Vinegar
- 2 tbsp
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-
Ardoino
Extra Virgin Olive
- 1/2 tsp
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Ardoino
-
- Salt and pepper
- Small amount
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- arugula
- Appropriate amount
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[B]
- Lemon juice
- Small amount
-
-
Ardoino
Extra Virgin Olive
- Small amount
-
Ardoino
-
- salt
- Small amount
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- White bean puree
- Appropriate amount
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Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
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