Sauteed sweet sea bream with caviar
How to make it
1
Cut the sweetfish into pieces about 3cm x 4cm in size, and use a bone deflection to remove the middle bone.
2
Sprinkle salt and white pepper on both sides to blend, then sprinkle thinly with flour only on the skin.
3
Place a frying pan with olive oil over high heat and cook from the skin once it's warm enough. The flesh shrinks and tends to arch, so it's a good idea to hold it down with chopsticks or something similar while baking. Lower heat in about a minute and turn it over.
4
Bake for a total of 3-4 minutes, then when the whole thing is cooked, remove it into a bowl and cook it with the remaining heat.
5
Place on a plate and place caviar (about 4g per slice). Topped with sliced lemon and sibletto, complete.
Ingredients for 4 people
-
- Sweet sea bream
- Approximately 120g
-
- salt
- A little
-
- White pepper
- A little
-
- cake flour
- A little
-
- Olive oil
- 1 tablespoon
-
- caviar
- Approximately 16g
-
- For lemon
- A little
-
- For sible
- A little
