New onion fritters with checa sauce
[Cutting the spring onions]
Cut the spring onions perpendicular to the grain with a knife and cut two large slices 1-2 cm wide.
[Frying spring onions]
Coat the chopped onions in flour, egg, and breadcrumbs in that order (handle gently so they don't fall apart), and deep fry in oil heated to 170°C until golden brown.
[Grilling the sea bream]
Season the sea bream fillets with salt and pepper (not included in the recipe), then coat only the skin side with plain flour (not included in the recipe) and fry in a frying pan with heated olive oil, pressing the skin side down. Once the skin side is browned, flip it over and cook until browned all over.
[Make the sauce]
Combine the ingredients for the chekka sauce.
[Serving]
Place the fried onions on a plate and sprinkle with a little salt and Italian parsley. Place the grilled fish on top and drizzle with plenty of checca sauce to complete.
-
- New onion
- 1/2 pieces
-
- cake flour
- Appropriate amount
-
- egg
- 1 piece
-
- Bread crumbs
- Appropriate amount
-
- sea bream
- 2 slices (40g x 2)
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[Checca sauce]
- Fruit tomatoes small cubes
- 30g
-
- Coarsely chopped black olives
- 2
-
- capers
- 1 tsp
-
- salt
- Small amount
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- Chop garlic
- 1/2 tsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- Sliced basil
- 2
-
- For salt
- Appropriate amount
-
- Italian parsley finish
- Appropriate amount
