INGREDIENTS
- – Corvina 2 fillets.
- – Uncooked ham 6 fetas.
- – Sliced tomato.
- – Garlic 1 clove.
- – Recent parsley to style.
- – Floor black pepper to style.
- – Olive oil c/n.
- – Lemon 2.
- – Pitted black olives 10.
- – Capers.
- – Sliced lemon.
- – Laurel.
- – Half a glass of white wine.
- For the rice:
- – Black rice 200 g.
- – Caramelized onions minimize into cubes 300 g.
- – Carrot in brunoise.
- – Garlic 4 cloves.
- – Saffron 1 capsule.
- – Salt and pepper.
- – Frozen peas.
- – Vegetable broth c/n.
Incorporate fish into your meals, with this recipe crammed with uncooked ham and seasoned with parsley, sage, lemon and olive. I adopted the step-by-step beneath
PROCEDURE:
1. Alongside the board, place 6 or 7 kitchen threads of about 25 cm every, spaced 4 or 5 cm aside.
2. Season the fillets with salt and pepper and place one in all them on the threads, with the pores and skin involved with the board. Add a splash of olive oil, lemon zest, sage, parsley and olives. Cowl with the uncooked ham slices.
3. Season the opposite fillet with salt and pepper and place it on the filling. Tie every of the threads.
4. Brown each side in a heavy-bottomed pan. Take away and organize wheels of tomato, lemon, salt, pepper and olive oil. Place the golden fish on prime (convey the pores and skin properly) and bay leaves. Add the wine (only a splash) and cook dinner for about 8 minutes on either side.
5. For the rice, place oil within the saucepan with the garlic, saffron and carrot in brunoise. Add the rice, cook dinner the broth till tender, flip off the warmth and add the caramelized onion and peas.
6. Cowl and let the peas cook dinner a bit.
