Umbrine gratin
Instructions
Clean the fish, wash it and let it marinate for an hour in an emulsion of oil, brandy, lemon juice filtered, mustard, salt and cayenne pepper.
Drain the fish and place in an ovenproof dish, season with a tour of oil and pass in moderate heat oven for about 40 minutes.
Meanwhile, prepare the béchamel holding it a little runny; cream.
(without removing it from the fire) diced prosciutto, anchovies and a little finely chopped parsley, egg yolk d ¹ firmer and crumbled.
Spread the sauce on the fish sprinkled with bread crumbs, then put in the oven to bake.
Ingredients and dosing for 4 persons
- 1500 g of umbrine
- 2 fillets of anchovies in salt
- 50 g of ham
- 1 lemon
- Parsley
- 1 egg
- 2 tablespoons of breadcrumbs
- Bechamel
- 1 tablespoon of mustard
- 1 dram of brandy
- Olive oil extra virgin
- Salt
- Cayenne pepper