Orata orange butter
Instructions
Clean, wash and dry the fish.
Pounded in a mortar the fennel seeds, pepper and a pinch of coarse salt, cut the sides of the fish with 2-3 pieces and toss with fennel seeds; seasoned inside one of the oranges, cut into slices and place an orange slice inside each fish.
Halved leeks and wash the leaves, sliced red onion.
Place Leek strips on the bottom of a greased baking dish, add the orange slices and two sea bream, season with oil.
Cover the baking dish with aluminum foil and cook in the oven at 180 degrees for 15 minutes, uncover the Pan and continue cooking for 10 minutes.
Meanwhile put the onion in a saucepan with the wine and the juice of the remaining oranges.
Do reduce lively focus until the juice thickens and becomes syrupy, add salt and pepper.
Pour the preparation in a sealed jar, add the cold butter into cubes, close and shake the jar until the butter is melted and well blended.
Serve the fish on a serving platter garnished with strips of Leek Gratin, slices of Orange and the sauce separately in a pan heated.
Ingredients and dosing for 4 persons
- 900 g of seabream (fish from 450 g each)
- 1 small red onion
- 1 leek
- 1 teaspoon of fennel seeds
- 5 grains pepper
- 70 g of butter
- 4 juicy oranges to thin rind
- 1 dram of white vermouth
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper