Fish with saffron
second courses from Italy
Fillets of sea bream, beetroot and grissini sauce
Fillets of sea bream, beetroot and grissini sauce
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The ideal second course to amaze your guests.
preparation
step 1
Prepare the grissini sauce by frying the chopped shallot with a little oil. Add the coarsely chopped breadsticks, blend with the white wine and cover with the stock.
step 2
Cook for about 10 minutes and then blend.
step 3
Chop the olives, capers and parsley with a knife. Mix everything in a bowl, a little oil and keep aside.
step 4
Scald the leaves of chard and pass them in water and ice to stop cooking and set aside.
step 5
Rinse the sea bream fillets quickly, dry them very well and divide them into two parts.
step 6
Heat a little oil in a non-stick pan, lay the fillets on the side of the skin and cook over high heat for 2-3 minutes.
step 7
Add salt and pepper and turn and finish cooking. Quickly sauté the chards in a pan with a drizzle of oil with a clove of garlic and a pinch of salt.
step 8
Serve starting to spread a veil of cream, then the chard, the bream and finally the chopped capers and olives