Sarago recipe with scented almonds – Italian Cuisine

Sarago recipe with scented almonds


  • 50 g flaked almonds
  • 8 pcs radishes
  • 4 pcs scaled sea bream fillets
  • 2 pcs prunes
  • 1 pc red onion
  • 1 pc lemon
  • rosemary
  • thyme
  • vegetable broth
  • extra virgin olive oil
  • salt

For the recipe of the bream with scented almonds, cut the lemon rind into thin strips. Wash the plums, pit them and divide them into 4 peaks. Peel the onion, divide it into 4 wedges and break it up. Chop the needles of a sprig of rosemary and the leaves of a sprig of thyme and mix them with the almonds and lemon zest. Heat 2 small pieces of oil in a pan and cook the sea bream fillets on the skin side for about 3 minutes, turn them and cook for another 1 minute. Transfer the sea bream fillets into a dish and cook the almonds with the herbs and lemon zest in the same pan for a couple of minutes, adjusting with salt, then spread the mixture on the bream fillets. Heat 2 tablespoons of oil in a pan and brown the onions over high heat for about 3 minutes; add the prunes, season with salt and continue cooking for another 2 minutes. Blend everything with 1 ladle of vegetable stock to obtain a sauce. Wash the radishes and cut them in half. Serve the bream fillets with the onions and radishes, accompanied with the plum sauce.

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