Ingredients
- 2 Kg fish San Pietro
- 200 g butter
- 160 g breadcrumbs
- 2-3 raw fennel
- 2 cloves of garlic
- fennel
- thyme
- lemon
- extra virgin olive oil
- salt
- pepper
For the recipe of St. Peter covered with fennel, melt the butter in a pan, flavoring it with a clove of garlic and a thyme, until it has become hazelnut; then remove garlic and thyme, add the breadcrumbs and a teaspoon of salt, mix well and toast for a minute. Proceed with the preparation: transfer the mixture of bread crumbs into a container cooled in ice, add 3-4 chopped fennel pops and mix well with a spatula. Place the mixture between two sheets of baking paper. Flatten it with a rolling pin making a uniform sheet 3-4 mm thick, then, with all the paper, put it in the freezer for 30 minutes. When it is firmed, take it out, eliminate it
the top sheet and cut it out giving it the shape of the two fillets: you will have to cover them in the form of a cover.
For fish: wash and clean the San Pietro fish, stuff the belly with a clove
of garlic, a bunch of thyme, two lemon peels, a pinch of salt and a ground pepper. Place it on a baking sheet lined with baking paper, season with a little oil, a pinch of salt and a pinch of pepper and cook at 180 ° C for about 25 minutes.
In the meantime, clean the fennel, cut into thin slices and season with a couple of tablespoons of finely chopped fennel, a drizzle of oil and a pinch of salt. Fillet the freshly baked fish, place the two fillets in a heated serving dish and immediately, while they are still hot, place the butter and fennel plates on top. Let the butter melt and flavor the pulp for a few minutes, then serve with the fennel garnish.
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