Stewed sea bass with fennel and citrus
Instructions
The Eviscerate Salm, having opened with a cut from anal cavity to the gills, wash it, dry it, add salt and pepatela internally and externally.
Place it in cold, a fishplate or casserole that contains appropriately, with a knob of butter and minced shallots.
Add the juice of a grapefruit, an orange and a lime and half a glass of wine, then put in the fire, cover and stufatela gently for about 30 minutes.
Meanwhile in vivo peeled the segments of the other Orange, grapefruit and lime.
Saute it in a knob of butter, sprinkle the pretzels, pepateli.
To bake, place the fish on a serving dish, add the filtered juice and citrus.
Finished with chopped fennel and serve with this bass with citrus sauce.
To taste, garnish with lime and orange wedges.
Ingredients and dosing for 4 persons
- 1 1000 g bass
- 2 lime
- 2 grapefruits
- 2 oranges
- 1 shallot
- Fennel
- 1 walnut butter
- 1/2 cup of dry white wine
- Salt
- Pepper
- For garnishing:
- Some cloves of orange
- Some cloves of files