Tag: sea

Recipe Raw sea bass with garlic, oil and chilli – Italian Cuisine

Ingredients

400 g sea bass fillets, skinned, boned and well cleaned
garlic
dry chili
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Doses: 4 people

Prepare a saline solution by boiling 1 liter of water with 50 g of salt.
You do marinate the sea bass fillets in a vacuum bag with a little saline solution for 24 hours. Our version: cover the fish with the saline solution and place it to marinate in the refrigerator for 2 hours.
Heat lightly 30 g of oil over very low heat without frying it.
Turn off, infuse 3 crushed cloves of garlic and let cool.
Drain the sea bass fillets from the marinade, pat them with kitchen paper and slice them like a carpaccio.
Eliminate the garlic from the oil and sprinkle the fish with it; complete with chilli.

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Buttons with sea urchin in chicken broth – Italian Cuisine

North meets South in this perfect recipe for lunch on December 25, or dinner on Christmas Eve

Tortellini, ravioli, agnolotti, cappellacci, tortelli, cappelletti, the panorama of stuffed pasta at Christmas is very varied. This, however, only in the North, under a certain latitude they seem to disappear to make room for timbales and baked pasta. Here is an innovative recipe for buttons that is based on a typical ingredient of the South: the sea urchin.

The typical stuffed pasta of Northern Christmas are overflowing with meat: mortadella, raw ham, beef or even rabbit. Pasta stuffed with fish are not seen as part of tradition and are usually linked to more innovative visions of cooking, even if there are already many recipes. One of these are the Bottoni, Riccio and Gallina, from the Sicilian restaurant Il Moro in Monza, which blends a typically Nordic broth and a deeply southern filling, and can be your surprise for this year's Christmas table.

Ingredients for 4 people

100 g onion
40 g shallot
150 g celery
100 g carrots
1/2 hen
2 cloves
50 g fennel
75 g of sea urchin roe
300 g of fresh egg pasta sheet
300 g yellow potatoes
Extra virgin olive oil
Parsley

Method

Prepare the chicken broth with celery, carrot, the well cleaned half chicken, the two cloves and the sweet fennel. Boil the potatoes and mash them finely. Stew the onion and shallot. Emulsify the sea urchin with extra virgin olive oil. Add the hedgehog to the mashed and cooled potatoes, onion and shallot.

Roll out the fresh pasta and arrange the filling creating a half sphere. Cover with another layer of dough and mash well at the edges. Coppare with the pastry rings and boil the buttons for 8 minutes. Serve with the hot, steaming broth.

Text by Jacopo Giavara, Margo Schachter

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Fish escalopes, or sea bream fillets with lemon cream – Italian Cuisine

A delicate second course that can be prepared even at the last moment and that will satisfy even children who do not like fish too much

You have little time, but you don't want to miss out on having a dinner I don't know what special? Buy sea bream fillets, some fish scraps and in a few minutes you will have a delicate and gratifying second course at the same time! The secret is in a lemon cream and in a comic with which to complete the dish. Children who struggle to eat fish will also like it because these sea bream fillets look a bit like scallops with lemon.

How to prepare a fish stock

To add flavor to a fish recipe, the comics, a broth obtained from cooking fish waste together with the smells. This broth, combined with fish, enhances the aromas and flavors of your recipe even more. To prepare it, put the fish scraps that you have asked your fishmonger along with two carrots, one onion, a sprig of parsley, a bay leaf, a glass of dry white wine and water that covers everything. Cook on low heat for about an hour, adding water if necessary, and then filter everything, keeping your fish stock aside.

The recipe for sea bream fillets with lemon cream

Ingredients for 4 people

8 sea bream fillets, a sprig of rosemary, a sprig of thyme, a few sage leaves, fish stock, the juice of 4 lemons, oat flour, a little butter, 2 glasses of extra virgin olive oil, salt, pepper .

Method

Wash the fish fillets, dry them and pass them in the oatmeal. Prepare the comic as indicated above. Prepare a citronette by emulsifying the lemon juice, extra virgin olive oil and chopped aromatic herbs. Season with salt and pepper. Heat the butter in a non-stick pan and place the floured sea bream fillets, laying them on the skinless side. Cook for 5 minutes on both sides. Sprinkle with the citronette and a ladle of comic. After a few minutes remove the fillets, add a knob of butter to the sauce and let it reduce a little. Serve the fillets and cover them with the sauce.

fillets-of-sea-bream-cream-of-lemon

A stronger sauce for sea bream fillets

If you love stronger flavors, you can try these sea bream fillets with one sauce made with anchovies and peppers. You will need to put a yellow pepper in the oven at 180 ° for 30 minutes. Once it is cooked, leave it closed in a paper bag for 15 minutes, so that the skin curls and can be removed easily. Clean it from seeds and blend it with a mixer. In a bowl, combine two desalted anchovies, half a clove of garlic, two tablespoons of pine nuts, a sprig of parsley, a teaspoon of pickled capers, two pickled gherkins, salt and extra virgin olive oil. Blend everything, add the pepper cream and bring to the table!

In the tutorial, some suggestions for a delicious dish

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