Crusted sea bream
Instructions
Open ventrally sea bream, squamatela, evisceratela, spinatela and clean thoroughly.
In a bowl, prepare a stuffing mixing the breadcrumbs with shrimps, diced tomatoes (after removing the skin and seeds) and some butter.
Add salt and pepper.
Stuffed fish, cucendolo shut the door with a needle and white thread and place in a greased baking oil, Laurel leaf.
Bake at 180 degrees for 30 minutes.
Wet with white wine, finish cooking for another 5 minutes and let cool.
Roll out the pastry just enough to be able to wrap fish, lie down on the cold sea bream, you reduce the fire cooking, pour it over the fish and wrap the whole thing in the dough.
Brush with the beaten egg and place in oven at 200 degrees for 10 minutes.
Served sliced, possibly with elongated hollandaise sauce with fish fumet and Cognac.
Ingredients and dosing for 6 persons
- 1200 g of seabream
- 400 g of shrimp
- 4 ripe tomatoes
- 40 g of butter
- 3 tablespoons of olive oil extra virgin
- 1 handful of breadcrumbs
- 500 g of puff pastry
- 4 leaves of laurel
- 120 g of dry white wine
- 1 egg
- Salt
- Pepper