Fillets of perch with agretti and scallions
Instructions
Blanch the agretti in salted water and allow to cool.
Scald the fish with olive oil, salt and pepper and finish cooking by adding little water.
Blanch the onions and toss with butter and Sage, wetting with Apple Cider vinegar.
Serve the fish on agretti and accompany with the onions.
Ingredients and dosing for 4 persons
- 300 g of perch fillets
- 150 g of scallions
- 300 g of agretti
- 1 walnut butter
- 1 teaspoon of apple cider vinegar
- 3 tablespoons of olive oil extra virgin
- Sage
- Salt
- Pepper