Tag: sea

Tequila marinated sea bass recipe – Italian Cuisine

Sea bass ingredients

200 g white tequila
6 sea bass fillets with skin of 200 g each.
3 oranges to squeeze
3 limes
3 lemons
2 pink grapefruits

Ingredients FOR THE CRUMBLE AND TO COMPLETE

100 g 00 flour
50 g cold butter
50 g grated Parmigiano Reggiano Dop
6 stalks of celery
chopped mixed herbs
black olives
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Medium

Doses: 8 people

FOR THE SEA BASS
Squeeze citrus fruits and mix the juice with tequila.
Have a seat the fish fillets in a baking dish with the pulp facing the bottom and cover with the juice; seal with cling film and place to marinate in the fridge for about 24 hours.

FOR THE CRUMBLE
Jumbled up the flour and Parmesan cheese, season with a little salt and pepper and soak them with the butter, working with your fingertips to keep the mixture from heating up.
Distribute it coarsely in a baking tray lined with parchment paper and bake at 200 ° C for about 20 minutes, stirring it halfway through cooking. Let it cool and crumble it further.

TO COMPLETE
Eliminate the filaments of the celery stalks and slice them with a potato peeler; dip the slices in water and ice to make them curl.
Serve the fish by distributing a few slices of celery and the crumble on each fillet. Season with a drizzle of oil, aromatic herbs, salt and a few olives.

Recipes: Carlotta Falletti, Texts: Maria Vittoria Dalla Cia, Photos: Rodolfo Naldini

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Lukewarm Sea Recipe – Italian Cuisine – Italian Cuisine

Ingrediants

200 g clean baby squid
80 g boiled octopus
16 red prawns
16 Mediterranean prawns
a lemon
parsley
salt
extra virgin olive oil

Duration: 35 min

Level: Easy

Doses: 4 people

For the lukewarm seafood recipe, peel the prawns and prawns and remove the black gut. Chop a sprig of parsley. Bring a pot of lightly salted water to a boil and, with the help of a slotted spoon, immerse the prawns in it. Blanch them for 1 minute and a half, then drain and place them in a bowl.
Cook the prawns and baby squids in the same way and for the same time. Turn off, then, finally, also immerse the octopus, cut into coarse chunks and heat it for 30-50 seconds.
Combine everything in a bowl and season with an emulsion obtained by mixing vigorously with a fork the lemon juice with 50 g of oil with an ice cube and chopped parsley. Serve immediately.

Sea bass baked in foil with orange and mustard – Italian Cuisine

Ingredients for 4 people

Sea bass preparation in foil

1) Wash and dry the oranges, take the peel of one with a thin rigalimoni and squeeze the juice of both. Filter it, transfer it to a bowl and emulsify it with the mustard and the honey.

2) Remove the bones from the fillets sea bass with the special tweezers, salt them and place them in the center of 4 sheets of baking paper. Pour the prepared emulsion over the fish and distribute the butter reduced to bows.

3) Close the packets, making sure that the sauce does not come out, transfer them to a plate and bake them at 180 degrees for 20 minutes. Remove them from the oven, open them, sprinkle the fish with the leaves of parsley clean and serve.

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