Red snapper in a sauce of onions and aceto balsamico tradizionale di modena
Instructions
Fillet red snapper, remove the plug and leave the skin.
Cut into very thin slices, toss onions with a clove of garlic and two tablespoons of olive oil for about 10 minutes, letting it cook very slowly.
Add the red wine and balsamic vinegar and let evaporate.
Cook the grilled snapper fillet from the skin first to make it crispy.
turn fillet after cooking, reheat the sauce, add the knob of butter, salt and pepper.
Serve the beef supported on the sauce.
Ingredients and dosing for 2 persons
- 1 cod of 500 g
- 3 tablespoons of aceto balsamico tradizionale di modena
- 2 red onions
- 3 tablespoons of red wine
- 2 tablespoons of olive oil
- 1 clove of garlic
- 1 walnut butter
- Salt
- Pepper