Ingredients
- 1 Kg 4 gutted report cards
- 100 g pitted Taggiasca olives
- 100 g Brussels sprouts
- 100 g toasted carrots
- 100 g purple cauliflower with florets
- 100 g broccoli with florets
- 100 g Romanesco broccoli with florets
- 1 shallot
- rosemary
- thyme
- sage
- lemon
- flour
- dry white wine
- extra virgin olive oil
- salt
FOR THE FISH
squamate fish, rinse them, then fill the belly with rosemary, sage and thyme and a few slices of lemon.
dredge in flour lightly and brown them in a very large pan with a drizzle of oil and the peeled and chopped shallot for about 2 minutes on each side. Deglaze them with a splash of white wine, then add the olives, a few slices of lemon and a ladle of water.
cover with a lid and cook for about 10 minutes. Season with salt at the end.
FOR VEGETABLES
blanch in salted boiling water for about 4 minutes. To keep the vegetables crisp and colorful, always cook them in very abundant water, a few at a time. Drain them in water and ice, to stop the cooking process and keep them firm. If you have colored vegetables, do not cook them together with the green ones: boil them in the same water, but last, so that they do not color the lighter ones. Sauté them quickly in a pan, in hot oil for 3-4 minutes.
serve the bream with their cooking sauce, accompanied with vegetables.
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