Today we will prepare a fish universally used.
Normally we are accustomed to prepare it breaded, boiled or in batter but today we will try to give it a new, richer and more complete taste. A simple preparation that takes a few minutes and that will allow you to not disfigure. And then, as I always finish my posts, good appetite!!!!!
Ingredients for 4 people:
4 Fillets of fresh cod
1 glass of dry white wine
1 teaspoon of potato starch
1 teaspoon of pink pepper
A few sprigs of fresh thyme
Almond Petals Q. b
Some fresh mint leaves for decoration
Salt, black pepper and extra virgin olive oil to taste
First we must aromatize the fish condendolo with salt, black pepper, some leaves of thyme and a drizzle of oil. We massage the pulp so that it is completely greased with extra virgin olive oil and to better distribute the spices. At this point we cover the fillets with almond petals trying to make them adhere well on the surface, exert a slight pressure to stick well to the cod. Warm a non-stick frying pan on a lively fire and let's take care of the fillets on the part of the skin, let them cook a couple of minutes then Giriamoli making sure not to remove the breading of almonds and leave another two minutes. Do not worry if they are not fully cooked, then we finish cooking in the sauce. After the 4-5 ' precooking, remove the fillets from the pan and prepare the sauce. We squeeze our citrus fruits and put the juice in the pan used for the fish over medium heat. We put in even the halves of the orange and lemon on the side of the pulp so as to give more body to the sauce. Let's reduce for a couple of minutes, climb and pepper and let the wine fade. We leave on the fire again 2-3 ' then add the starch little at a time and stir with a spoon to avoid the forming of lumps. We lower the flame to the minimum and combine the fillets to the sauce, let go and flavor for 2 ' then turn off and flatten.
Tips for mise en place:
We start, as always, putting the sauce as the base of the dish but this time we will do it on one side of the plate. Put on the cod fillet, we cover with almonds that will inevitably remain in the pan and complete with sprig of fresh thyme. From a lemon we get a round slice for each plate, tagliamola in half without dividing it in two, ripieghiamoneing the flaps in a specular way and acting on the other side of the plate. Cut the lemon peel and arrotoliamola on itself in order to obtain a rose. Let's do it in front of the lemon slice and put some leaves of mint on it. We finish the composition with some pink pepper berry crushed at the time.
We serve well warm and good appetite!!!!!