Red pepper sauce with sea bream
Sea bream shrinks when grilled, so lightly press it down with chopsticks. If it's a white fish, it's delicious even if it's not a sea bream.
How to make it
1
Add salt and pepper to both sides of the sea bream and pour flour on the skin. Heat olive oil in a frying pan and slowly cook over low heat with the skin facing down. Return when it is browned.
2
Discard the oil in the frying pan, heat it over low heat, and add A to make the sauce. Add the grilled peppers just before they're ready and mix them with the sauce.
3
Serve the sauce, grilled peppers, and sea bream in the order, and then add serbachica and parsley to finish off.
Materials 1 person
-
- Grilled peppers red
- 30g
-
- sea bream
- 60g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- cake flour
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- Fresh cream
- 30cc
-
- Red pepper mousse
- 2 tbsp
-
- salt
- A little
-
- Lemon juice
- 1 tsp
-
- butter
- 5g
-
- Arugula serubica, for finishing
- 1 piece
-
- For minced parsley
- 1 tsp
[PR]
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