Pheasant fish with Mediterranean scents

Do you ever get into a store with an idea and come out with something completely different? Well, I must confess that sometimes happens to me and especially when I go to the fish market… there is easy to be tempted by the proposals of fresh catch even in case you had idea to prepare something absolutely different and you have guests to dinner… this is just One of those cases! Coming up with the idea of taking swordfish, I go out with a nice freshly caught pheasant! But let's see how to prepare it with the help of the ingredients and the scents of the Mediterranean Sea.



Ingredients for 4 people:

1 Pheasant 1.5 Kg
100 grams of cherry tomatoes
1 tablespoon of salted capers
2 tablespoons olives
1 clove of garlic
1 Glass of white wine
1 tablespoon of E.V.O. oil
Fresh parsley to taste
2 sprigs of fresh thyme
1 sprig of fresh lemon thyme
1 Glass of water
Salt and pepper to taste

Procedure:
 
We prepare all the ingredients for cooking: we wash and cut in two cherry tomatoes, rinse the capers well so that they lose all the salt, snoccioliamo and chop the olives, we grind a little ' of fresh parsley, we spell and crush the garlic and start the Preparation of the base. In a pan or in a sufficiently large saucepan, brown the oil with the crushed garlic. As soon as it's ready, Togliamolo and join the cherry tomatoes. Let them go a couple of minutes then add capers and olives and cook 5 more ' then smudge with half the wine. Meanwhile, we climb and pepper the pheasant that we will have done gut Al fishmonger then we put in the pan together with the base we were preparing. Bagniamolo with the sauce, the remaining wine and a drizzle of oil, add all the other ingredients including the glass of water, sigilliamolo with film and let the whole bake for 20 '. After cooking time, let and check that it is ready. We fix salt and pepper and then serviamolo very hot.
 
Tips for mise en place:

A fish of this size is a little difficult to serve whole unless you have a dish so large that it can contain both the fish and the sauce. The Council, in this case, is to let it cool 5 ' then make some fillets to be served on individual dishes accompanied by the sugetto, a little ' bread and a nice glass of wine.
If you have to advance fish, sauce or both, you can use them to make a delicious risotto.

Enjoy your meal!!!!!




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