White sea bream to zucchini
Instructions
Prepare the broth: clean the shallots and carrot, put them in a pot with half a litre of water, two glasses of wine, bouquet garni, a pinch of curry, salt and pepper, boil for half an hour.
In the meantime wash the zucchini, Cook steamed and cut into slices not too thin.
In a bowl mix the egg yolks with a teaspoon of mustard and a pinch of salt, the poured oil emulsified, until it reached the consistency of a cream.
Make this sauce incorporating a jar of yoghurt.
Eviscerated the sarago, wash it, dry it carefully.
Brush oil on an aluminum foil, lay the fish and cook in preheated oven at 180 degrees for half an hour and should be sprayed with the broth gradually that the skin dries.
Remove the Pan from the oven and let cool.
Gently place the fish on a serving dish, contornatelo with Zucchini, sprinkle with chopped fresh Chervil.
Served at the table with the yoghurt sauce aside.
Accompanying wines: Sauvignon DOC Lison-Pramaggiore, Montecarlo Bianco DOC, Sauvignon DOC Contessa Entellina.
Ingredients and dosing for 4 persons
- 1 sarago from 1000 g
- 4 zucchini
- 2 cups of dry white wine
- 2 egg yolks
- 1 jar of yoghurt
- 1 carrot
- 1 shallot
- Chervil
- Bouquet garni
- 1 tablespoon of mustard
- 1 pinch of curry
- Olive oil
- 1 pinch of salt
- Pepper