Swordfish slices with balsamic vinegar
Instructions
Dip the slices of fish in milk for 10 minutes.
Flour them and let them Brown on both sides in butter bubbling, add salt and pepper.
Dry on paper towels and keep warm on a serving dish.
Make the sauce: let melt butter over low heat, insaporitelo with a little ground cinnamon and clove, add half a glass of Apple Cider vinegar and two tablespoons of balsamic vinegar doing simmer for about 10 minutes or until a thickish sauce.
Pour over fish slices.
Accompanying wines: Collio Bianco DOC, Vernaccia Di San Gimignano DOCG, Gravina DOC.
Ingredients and dosing for 4 persons
- 4 trance of swordfish
- 1/2 cup of milk
- Flour
- Butter
- For the sauce:
- 100 g of butter
- 1/2 cup of apple cider vinegar
- 2 tablespoons of balsamic vinegar
- Cinnamon
- 1 clove
- Salt
- Pepper