Pan-fried fish with asparagus in porcini sauce
Authentic porcini sauce is surprisingly easy to make, as long as you can get the ingredients, and it goes well with fish and warm vegetables. Fry the fish in hot olive oil, skin side down, until crispy. Once the surface is nicely browned, cook slowly over medium-low heat. When the edges of the fish turn white, it's time to flip it over
How to make it
1
Sprinkle Parmesan cheese, salt, and pepper on the asparagus, drizzle with melted butter, and bake in a 250°C oven until golden brown (5-6 minutes)
2
Season the red sea bream with salt and pepper and coat with bread flour
3
Heat olive oil in a frying pan and fry 2, skin side down. Once the skin is golden brown and the edges are whitish, flip them over. Once cooked through, place on a plate with the asparagus
4
Add the vermouth and white wine to the frying pan in step 3, bring to a boil, then add the ingredients in step A and simmer
5
Once it has thickened, add B and mix thoroughly, then pour over the asparagus and red sea bream on a plate
Materials 1 person
-
- Boiled salted asparagus
- Two
-
- Parmesan cheese
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Melt butter
- 5g
-
- Red sea bream
- 1 cut
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Strong flour or soft 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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