Fish poiret and asparagus in porcini sauce
As long as you have the ingredients, authentic porcini sauce is easy to make and goes well with fish and warm vegetables. Bake the fish in well-heated olive oil and crispy from the skin. Once the surface has a deliciously browned finish, cook it slowly over medium to low heat. This is an estimate to turn the fish over when it becomes white.
How to make it
1
Sprinkle asparagus with Parmesan cheese, salt and pepper, pour melted butter over it in a 250-degree oven until browned. (5-6 minutes)
2
The red sea bream is covered in salt, pepper and sprinkled with strong flour.
3
Heat the olive oil in a frying pan and cook 2 from the skin. When the skin is browned and the surroundings become white, turn it over. Once cooked all the way through, place on a plate with asparagus.
4
Put the vermouth and white wine in the frying pan 3, and when it boils, add A in order and simmer.
5
Once thickened, add B, mix and pour over asparagus and red sea bream on a plate.
Materials 1 person
-
- Asparagus boiled with salt
- Two
-
- Parmesan cheese
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Melt butter
- 5g
-
- Red sea bream
- 1 slice
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Strong or cake flour
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Vermouth sake
- 1 tablespoon
-
- White wine
- 1 tablespoon
-
[A]
- Basic porcini sauce
- 30g
-
- Mince parsley
- A pinch
-
- Fresh cream
- 20ml
-
[B]
- Lemon juice
- A little
-
- butter
- 5g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
[PR]
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