P2 with breading with cheese

P2 with breading with cheese
P2 with breading with cheese 5 1 Stefano Moraschini


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2_07382 P2 with BREADING with CHEESE and TOMATO SAUCE ingredients for 4 persons 600 g of P2 in 4 slices if the same size and thick, 4 cm.

2 eggs, 3 tablespoons of white wine, 100 g of breadcrumbs, 30 g of grated pecorino cheese, 3 sprigs of parsley, 2 cloves of garlic, 2 cups of peanut oil, 80 g of cherry tomatoes, 2 tablespoons olive oil, 30 g of pickled capers, a sprig of basil, salt and pepper.

Preparation: 15 minutes: 20 minutes cooking time: 15 minutes remove the skin slices of P2, wash them in cold water, Pat dry with paper towels and place them in a bowl, possibly in a single layer.

Flavour with ground pepper and drizzle with the beaten eggs with wine.

Let rest 20 minutes out of the refrigerator, turning the slices occasionally.

While the fish rests, wash the parsley leaves, dry and chop in food processor, with a clove of garlic peeled and 2 tablespoons bread crumbs.

Pour the mixture into a large bowl, mixing it with the remaining breadcrumbs and cheese.

Wash the tomatoes, dry them and divide them into quarters.

Heat the olive oil with a clove of crushed garlic for a minute, in a saucepan; Add tomatoes, capers, salt, pepper.

Cook 8 minutes over high heat, stirring often.

Heat the peanut oil in a pan, without smoking it; drain the slices of fish from eggs, put them in the breadcrumbs, greater or lesser evenly and pressing it home with your hands.

FRY in oil 3 minutes per side, turned with 2 tablespoons.

Drain with a slotted spoon and place on paper towels, salt them.

Place on a serving dish, pour over the boiling tomatoes stew without garlic and finish with basil leaves, chopped and cleaned some more.

HOLLANDAISE SAUCE with garlic Put in Blender jug a whole egg, 60 g butter, a tablespoon of lemon juice 3 cloves garlic, peeled, salt and pepper.

Blend until obtaining a homogeneous compound.

Add half a glass of warm water and blend a few seconds at maximum speed.

Pour the shake into a thick-bottomed pan and put the pan on low flame.

Cook, stirring constantly with a wooden spoon until the sauce seems to lift the boil.

Immediately remove from heat, stirring several times.

Pour a spoonful of hot sauce over slices of fried fish and serve.

HERBED TARTAR SAUCE Put in Blender jug a hard-boiled yolk, white portion of a small onion, cut into very thin slices, 1 teaspoon mustard, 1 teaspoon of vinegar, salt and pepper.

Blend until obtaining a homogeneous compound.

Built half a glass of olive oil, drop by drop, after adjusting the speed of the Blender to a minimum.

Pour the sauce into a bowl and add a tablespoon of chopped parsley, chopped leaves, a sprig of tarragon and a sprig of wild fennel.

Serve the slices of fish with a little sauce.

P2 with breading with cheese


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