In the continuous search for appetizing variants to make my wife eat the fish (but should I not struggle with my son?), I decided to invent this recipe using an ingredient that she likes very much and that is the pepper. The fish slightly scalded so as to remain soft and seasoned simply with salt and pepper, a delicate but full-bodied cream and rich in taste but that does not prevail over the other ingredients, a delicate bittersweet even because of the ingredients used for a dish Complete and tasty. What to say, do not place the photo of Samanta's plate at the end for meal because it is not the case but I assure you it was nice clean… Try to believe!
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
8 Bass Fillets
2 red peppers
1 red Tropea Onion
1 Coast of Rhubarb
2 teaspoons of capers
2 cloves of garlic
1/2 Glass of red wine
2 teaspoons brown sugar
1 bunch of parsley
Salt, pepper, chilli and E.V.O. oil Taste
Smudge with wine and as soon as all the alcohol is evaporated, add the brown sugar and let it cook for 2 '. Just ready and caramelized, we remove from the heat and put aside.
Bake the peppers, let cool inside an envelope (small trick to skin them more easily) then Spelliamoli and put them in a container. Add the parsley, salt, pepper and chilli, a tablespoon of oil and mix with the help of a blender. As soon as we get a smooth, velvety sauce, let's put it aside.
We cut the fillets of sea bass in two so as to have uniform slices and more pleasing to the view in the presentation. Saliamoli and Pepiamoli and let it taste. Meanwhile, in the same frying pan where we prepared the sweet and sour onions, rhubarb and capers, put a tablespoon of oil and two small cloves of garlic in a shirt. Let's brown the garlic lightly then cook the fillets of sea bass. Let's act on the pan on the side of the skin and hold them for a moment with your hand to prevent it curl. As soon as the skin becomes crisp and the meat has taken color, turn the fillets and terminiamone the cooking, leaving them a minute to cook. We're ready to serve.
Pour a tablespoon of sauce slightly decentralized on the plate, lay the tip of the spoon in the center of the sauce and describe a curve so as to have a "drop" effect in the finished dish. We place two slices of fillet overlapped beside the sauce with the skin facing upwards. We complete the dish with a tablespoon of sweet and sour onion, rhubarb and capers poured over the fish and decorate with a few sprigs of parsley.
Enjoy your meal!!!!!