Red pepper sauce with sea bream
Sea bream shrinks when cooked, so press it lightly with chopsticks while cooking. Any white fish, even if it's not sea bream, will still turn out delicious
How to make it
1
Season both sides of the sea bream with salt and pepper and coat the skin with flour. Heat olive oil in a frying pan and cook slowly over low heat with the skin side down. Once browned, flip
2
Discard the oil from the frying pan and heat over low heat while adding ingredients A to make the sauce. Just before it is done, add the grilled peppers and mix well with the sauce
3
Arrange the sauce, grilled peppers, and sea bream in that order, and finish with selvatica and parsley
Materials 1 person
-
- Grilled 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 Selvatica, for garnishing
- 1 piece
-
- For minced parsley
- 1 tsp
[PR]
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