Race with peppers
Instructions
Clean the fish, remove skin, wash it and put it in a saucepan with the wine, 15 cl of water, bay leaf, parsley stems, salt and pepper.
Bring to the boil and cook on moderate heat for 12-15 minutes.
Wash the peppers, give them the seeds and white membranes, letting them however, and reduce it to thin rings.
Remove the fish from the Pan and place it in the hot.
Remove the Bay leaves and parsley and add the peppers and zest of 1 orange cut into fillets.
Return to the boil and simmer for about 2 minutes on high heat.
When finished remove the peppers and orange peel and put them aside.
Please reduce the broth by half, add the juice of an orange and remove from heat; heated hazelnut butter and add it to the bottom of cooking fish, add salt and pepper and stir.
Arrange the slices of race in a hot dish, put over the peppers and orange rind, sprinkle with the sauce, then garnish with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 4 slices of race (250 g each slice)
- 25 cl of white wine
- 1 leaf of laurel
- 4 stalks of parsley
- == 1 yellow pepper
- 1 red pepper
- 1 orange
- 50 g of butter
- 1 tablespoon of chopped parsley
- Salt
- Black pepper