Fish with saffron
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Fillets of sea bream, beetroot and grissini sauce
ingredients
servings
4
Sea bream
4 unit
Extra virgin olive oil
to taste
Cailletier olives
40 oz
Capers
1 spoon
Beets
150 oz
Vegetable broth
1 fl oz
White wine
to taste
Iodized salt
to taste
Garlic
1 wedge
Breadsticks
50 oz
Shallots
1 unit
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
