Tag: sea

Sea bass recipe with olive pesto and candied lemon – Italian Cuisine

Ingredients

sugar
50 g white wine vinegar
120 g Taggiasca olives
extra virgin olive oil
1 untreated lemon
4 sea bass fillets
1 stalk of celery

Duration: 45 min

Level: Easy

Doses: 4 people

For the olive pesto
Prepare a syrup: cook 50 g of sugar with 50 g of white wine vinegar in a saucepan for about 5 minutes, then leave to cool. Blend 120 g of pitted Taggiasca olives with the syrup and 1 tablespoon of extra virgin olive oil.

For the candied lemon
Obtain the zest of 1 untreated lemon with a potato peeler; squeeze the juice. Cut the zest into chunks and blanch for 1 minute in boiling water. Drain and cook it in a saucepan for 15 minutes with the lemon juice and 80 g of sugar.

For the sea bass
Cut 4 sea bass fillets in half and roast them in a non-stick pan with a drizzle of extra virgin olive oil, first on the skin side for 5 minutes, then on the pulp side for 1 minute. Salt at the end.

To complete
Serve the fillets with 1 clean celery stalk cut into diamond shapes, its washed and dried leaves, the olive pesto, the candied lemon and, to taste, chopped green olives and pieces of lemon pulp.

Trofie recipe with sea urchins and Tuscan black truffle – Italian Cuisine

Ingredients

200 g flour 00
50 g re-milled durum wheat semolina
12 sea urchins
garlic
chilli compote
black summer truffle
extra virgin olive oil
butter
pepper
salt

Duration: 2 h

Level: For experts

Doses: 4 people

For the recipe of the trofie with sea urchins and Tuscan black truffle, mix the flour and semolina with 110 g of water, a teaspoon of oil and a pinch of salt. Form a loaf, cover it with a bowl and let it rest for an hour. Sprinkle the work surface with flour, form loaves of 2 cm in diameter and cut them into 1 cm pieces.
Taper them by moving the palm of your hand back and forth. Reposition them under the palm of your hand and pull them diagonally towards you forming the trofie (alternatively, use the ready-made ones).
Open the curls, get the eggs and filter the liquid contained in the shell. Brown a clove of garlic with the peel in a large pan lightly veiled with oil; after 1-2 minutes add the filtered liquid from the sea urchins and thicken it over medium heat until you get a sauce. Boil the trofie in abundant boiling salted water, drain them in the pan with the sauce, add a nice knob of butter, the sea urchin eggs, a grind of pepper and sauté everything for a few seconds.
Draw a strip of chilli compote on the plates, arrange the trofie and complete with a generous grating of truffle. Serve immediately.

Garganelli recipe with sea bass, tomato and zucchini sauce – Italian Cuisine

Ingredients

400 g courgettes
200 g fillets of sea bass
200 g flour
50 g butter
6 yolks
a tomato
a clove of garlic
basil
chives
sage
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

For the garganelli recipe with sea bass, tomato and courgette sauce, add the egg yolks to the flour, add 1 teaspoon of oil, a pinch of salt and 20 g of water and mix everything until you get a homogeneous mixture. Let it rest for 30 ', then make the garganelli: divide the dough into small loaves and roll it out into very thin sheets (1 mm thick). Obtain 3.5 cm side squares from each sheet. Place each pastry square on the comb, with the diagonal parallel to the strips; wrap the square on a rod (ø 1 cm), starting from one corner and pressing the dough onto the comb. Remove the garganelli from the wand.

Cut the sea bass fillets into strips. Peel the courgettes, divide them lengthwise into 4, remove the inner part with the seeds and cut them into diamonds. Brown the garlic with the peel for 1 'in a saucepan with 2 tablespoons of oil, then remove it and add the zucchini, add salt and cook for 3'; blend them with 150 g of water and 3-4 basil leaves (sauce). Remove the seeds from the tomato and cut it into strips; chop 2-3 sage leaves and chop a few strands of chives.

Melt the butter with the chopped sage and half a teaspoon of chives in a pan; when it becomes bubbly, add the fish and cook for 2 '; add salt and pepper, add half a ladle of water and continue cooking over high heat for 1 '. Cook the garganelli very al dente, drain and transfer them to the sea bass pan; stir, continue cooking for 2 ', then add the tomato fillets and mix again. Spread 2 tablespoons of zucchini sauce on the plates, lay the garganelli on them, season with another tablespoon of sauce, a drizzle of raw oil, a pinch of pepper and a little chopped chives.