- 1 Kg 1 gutted croaker
- 150 g snow peas
- 60 g dry white wine
- 4 medium carrots
- 3 artichokes
- 2 anchovy fillets in oil
- 1 clove of garlic
- extra virgin olive oil
To prepare the baked croaker and spring side dish, peel the artichokes, remove the stems and peel them; cut the artichokes in half, deprive them of the beard, cut them into thin slices and marinate them in a bowl with the juice of 1/2 lemon and a pinch of salt for 1 hour; finally squeeze them.
Melt the anchovy fillets in a saucepan, over low heat, with 3 tablespoons of oil and the garlic with the peel; add the squeezed artichokes, 150 g of water, the white wine and simmer for 3 minutes from the boil.
Blanch the snow peas in boiling water for 1 minute and then drain them.
Peel carrots; cut a part into small spindles and the rest into slices. Cook the spindles in a saucepan with the artichokes. Instead, arrange the slices in a pan with blanched snow peas; season with a drizzle of oil and the cooking water of the artichokes and carrots.
recline above the shadow (cover the tail with aluminum foil) and complete with a round of oil. Cover the fish with a sheet of wet and wrung out parchment paper; bake at 170 ° C for 25-30 minutes (the fish will be cooked when it measures 65 ° C in the heart).
serve the croaker with vegetables, portioning it like this: equip yourself with a fork and spoon; take your head off, then remove the skin. Spoon along the fishbone, remove the first fillet gently and remove it with the help of a fork. Also remove the second fillet. At this point, lift and remove the central bone. Finally obtain the two remaining fillets, separating them from the skin.
Accompany the dish with a fruity, delicate, savory and vintage white wine. We liked the pairing with Bastianich Pinot Grigio 2018.
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