At home I had two fillets of redfish Set in a beautiful fish (well 1560 gr. of weight!) purchased fresh at the fish market and tried to make the recipe I'm going to offer you.
In a nonstick pan to brown I put a clove of garlic in two tablespoons of olive oil estravergine.
I removed the garlic and I put the two fish fillets (skin side) on each of which I fixed with two toothpicks two slices of bacon cup.
I removed the garlic and I put the two fish fillets (skin side) on each of which I fixed with two toothpicks two slices of bacon cup.
cook for about ten minutes on high heat after which I sprinkled with a glass of white wine that I let it evaporate.
Meanwhile, with the wok , I prepared a mixture of vegetables (diced potatoes and carrots, artichokes, mushrooms cut into quarters and bean sprouts) which, when cooked, I added a sprinkling of curry .
I served the fish, accompanied by this mixture of aromatic vegetables and a glass of Vermentino.
I really liked the combination fish / bacon: Each food has still maintained its identity by creating a union with each other.
A light and tasty dinner!
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