Braised sea bass with fennel and citrus
Instructions
Eviscerated the branzino, after opening with a cut from anal cavity to the gills, wash, dry, salt and pepatelo internally and externally.
Place it in cold, a fishplate or casserole containing appropriately, with a knob of butter and minced shallots.
Sprinkle with the juice of a grapefruit, an orange and a lime and half a glass of wine, then place it in the fire, cover and stufatelo gently for about 30 minutes.
Meanwhile in vivo peeled the segments of the other Orange, grapefruit and lime.
Saute it in a knob of butter, sprinkle the pretzels, pepateli.
To bake, place the fish on a serving dish, add the filtered juice and citrus.
Finished with chopped fennel and serve the branzino with this citrus sauce.
To taste, garnish with lime and orange wedges.
Ingredients and dosing for 4 persons
- 1 1000 g of sea bass
- 2 lime
- 2 grapefruits
- 2 oranges
- 1 shallot
- Fennel
- 1 walnut butter
- 1/2 cup of dry white wine
- Salt
- Pepper
- For garnishing:
- Some cloves of orange
- Some cloves of files