Boiled seabass in the manner of romagna
Instructions
Scale, gut and clean the fish.
In a fish Kettle put 100 cl of water, wine, vinegar; flavoring with spices, salt and bring to a boil; shortly before joining the fish and cook it to moderate flame.
Serve fish fillets with a little olive oil or mayonnaise Brisighella prepared with the same oil.
Ingredients and dosing for 4 persons
- 1 bass of 1200 g
- Onion
- Celery
- Carrot
- Parsley
- Laurel
- 25 cl of wine trebbiano di romagna
- 2 tablespoons of white wine vinegar
- Sea salt