White sea bream roasted
Instructions
Wash the sarago, dry, practice of nicks in the parts where the meat is thickest and insert a stick of bacon and a bit of anchovy.
Brush oil on an aluminum foil, settle and close the fish en papillote.
Bake in preheated oven at 180 degrees for half an hour without opening the paperbag.
When cooked, remove the fish from the bag, pour the gravy has formed in a small frying pan: dilute with the white wine and let it reduce high flame, at least by one-third.
Withdrawn from the fire, add the chopped butter.
Place the fish on a serving dish, serve with salsa aside.
Accompanying wines: DOC Oltrepò Pavese Riesling Italico, Verdicchio Dei Castelli Di Jesi DOC, Bianco Alcamo DOC.
Ingredients and dosing for 4 persons
- 1 sarago from 1500 g
- 80 g of butter
- 50 g of anchovy fillets
- 30 g of bacon
- Olive oil
- White wine