INGREDIENTS
- For 4 servings:
- – 4 small bream (roughly 300 g) gutted and scaled.
- – 2 lemons.
- – c/n entrefina salt.
- – c/n olive oil.
- Romesco sauce:
- – 1 giant pink bell pepper.
- – 3 tomatoes.
- – ½ cup of peeled almonds.
- – 1 or 2 slices of bread.
- – 5 cloves of garlic.
- – 1 tsp candy paprika.
- – ½ tsp cayenne pepper or floor chili.
- – Pinch of salt.
- – 2 tablespoons of wine vinegar.
- – ½ cup of olive oil.
- Garrison:
- – 200 g of plump beans.
- – 400 g of peas.
- – 2 small leeks.
- – 2 tablespoons of butter.
- – 1 sprig of contemporary oregano.
- – Olive oil and chopped parsley to style.
Take pleasure in a very good dish with fish following the reeta of this SEA BREAM IN THE SHEET WITH ROMESCO SAUCE, PEAS AND CHAUCHAS
PROCEDURE:
1. The fish ask for it already eviserated and with out scales. Lower the dorsal fins with scissors and unfold them with olive oil and salt on a board.
2. Place on a very popular griddle and brown for about 7 minutes on one aspect, flip and drizzle with lemon juice. Cook dinner 7 extra minutes on the opposite aspect.
3. For the sauce : Burn the tomatoes and bell pepper within the oven. Peel them and reserve.
4. Toast the almonds and the bread minimize into cubes.
5. Cowl the garlic with aluminum foil and confit within the oven.
6. Mix every part in a mixer glass: the garlic puree, the peeled tomatoes and bell peppers, toasted bread, peeled and toasted almonds, seasonings and the wine vinegar. Combine every part collectively, including the oil little by little.
7. For the garnish : Blanch the beans and peas in scorching water for only a few minutes. Reserve. Lower the leeks on the bias into slices the thickness of 1 finger.
8. In a scorching pan, soften the butter with a splash of olive, fragrance with the contemporary herb and add the leek with just a little salt. As soon as sweated, add the peas and blanched beans and brown every part collectively.
9. To assemble the dish, make a base with the Romesco sauce, place the sautéed greens and fish on high. Sprinkle with olive and end with chopped parsley and lemon wedges. Take pleasure in it!
