Warm salad of sea bream and vegetables

WARM SALAD of SEA BREAM 08603 INGREDIENTS for 4 PEOPLE A gilthead media, emptied and squamata from about 800 g, 250 g carrots, 200 g of potatoes, 100 g green beans, green 2 celery sticks (100 g) 2 sprigs of parsley, 20 stems chives, 4 Tablespoons extra-virgin olive oil, 3 tablespoons of lemon juice, salt and pepper.

Preparation: 25 minutes cooking time: 28 minutes, bring to a boil 4 quarts of water in a fish kettle.

Wash the sea bream; check and scrape the carrots, remove the base and filament celery, peeled potatoes and onion, check the beans.

Wash vegetables and parsley; clean the chives with damp paper towels and riducetene half into pieces with scissors; chop the parsley leaves in garbage disposals.

Divide carrots, potatoes, green beans and celery to 1 cm pieces.

(leave some whole carrot green bean and a half).

When the water in the fish Kettle will boil, add salt and plunge the carrot and half the beans whole, you resume boil, then add the vegetables and Cook 10 minutes.

When cooked raccoglietele with a slotted spoon and keep warm.

Dip the fish into the boiling water of the fish Kettle lower fire and gilds it 15 minutes, then drain and place it on a towel.

Carefully pull the head and tail; Remove skin and bones pulp and divide the ball into flakes.

Place the chips in a bowl, add chopped vegetables, olive oil, lemon juice, salt, pepper, chopped parsley and chopped chives.

Stir gently.

Place the warm salad on a pre-heated serving plate giving the ingredients is shaped like a fish.

Carve the half orange with a cut triengolare (should mimic the mouth of fish) and place it in the place of the head, then formed the tail with two bay leaves.

Divide the whole carrot slices.

Decorate the dish with whole beans, carrot slices and serve immediately.

Accompanied the fish with a very aromatic, hot sauce to prepare and cook vegetables and fish.

VERMOUTH SAUCE 60 g Chop peeled shallots in food processor; Sauté the chopped one minute in a pan with a tablespoon of butter without color.

Pour a glass of dry white vermouth or dry white wine.

Please take the boil and cook until the liquid is reduced by half (15 minutes).

Stir a teaspoon of sauce flour, stirring well to prevent lumps with a whip in hand.

Very little focus, and quickly slammed with the whip, 50 g very cold butter in flakes, a little at a time.

Add salt, pepper, add 10 strands of chopped chives.