Red snapper in almond sauce
Instructions
Clean and wash carefully the snapper, then place gently in a fish Kettle with lemon cut into two, the carrot, the stick of celery, parsley, pepper and enough water to completely cover the fish.
Bring to a boil, then lower the heat and cook slowly until the fish eye, who will meanwhile turned white, will be released from orbit.
Turn off the heat and let the fish cool in cooking liquid.
Meanwhile prepare the sauce: lightly toasted almonds in the oven.
Powdered onion slice and soffriggetela in a pan with 2 tablespoons of olive oil, then add the flour, taking care to remove the Pan from the flame to prevent lumps from forming.
Add the tomato paste diluted with a little of the cooking water of lukewarm fish, stir well and bring everything to a boil.
Pitted olives, coarsely chop the capers together with and pour into the Pan, stirring.
Add the anchovy paste, lemon juice, sugar, mix well and cook over medium heat for about 20 minutes.
Remove the fish from the fish Kettle, drain them well and always very gently place on serving dish.
Add half of the sauce peeled and finely chopped almonds, mix well and let cool.
Cover the Snapper with salsa cold and completed by sprinkling with the remaining whole almonds.
Decorate the dish with a few sprigs of parsley or other herb of your choice.
Ingredients and dosing for 4 persons
- 1200 g of cod (fish from 2 600 g each)
- 1 carrot
- 1 stalk of celery
- 3 stems of parsley
- 1 lemon
- Some grains of pepper
- For the sauce:
- 50 g of peeled almonds
- 1 onion
- 1 teaspoon of flour
- 200 g of green olives
- 2 tablespoons of capers
- 1 teaspoon of sugar
- 4 tablespoons of tomato paste
- 1/3 teaspoon of anchovy paste
- 1 lemon
- 2 tablespoons of olive oil extra virgin