St. peter's fish with snow peas
Instructions
Check the sugar snap peas, remove wires and flavour in a pan with 60 g of butter.
Adjust salt and pepper.
Squirt with a ladle of water and cook covered, over low heat, for half an hour.
Meanwhile clean the fish by removing the head and tail, removing the innards and obtaining four fillets.
Best if you do this job to the shopkeeper.
In a saucepan, let dissolve 40 g of butter, lay the fillets lightly floured, Cook, a moderate fire until they caught a nice golden color.
Arrange on a serving dish, sugar snap peas and garnished with the beards of fennel and serve.
Accompanying wines: Soave Superiore DOC, Montecarlo Bianco DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 1 john dory from 1500 g
- 500 g of mange
- 100 g of butter
- Flour
- Barbe of fennel
- Salt
- Pepper