Bites of Snapper over cream of peppers with a hint of Aceto Balsamico

snapper and balsamico

Bites of Snapper over cream of peppers with a hint of Aceto Balsamico

Fish
  • Level: Easy

  • Prep: 1 hour

  • Cook: about 20 minutes

  • For: 2 people


  • INGREDIENTS:

  • 100 g Extra Virgin Olive Oil

  • 160 g of fillet of snapper with skin

  • 80 g di zucchini

  • 16 g onion

  • 20 g of taggiasche olives

  • 40 g cherry tomatoes

  • 60 g lemon

  • 15 g salt

  • 5 g parsley

  • 4 g basil

  • 0,5 g bay leaves

  • 0,5 g tarragon

  • 0,5 g black pepper in granules

  • 0,5 g cloves

  • 3 g corn starch

  • 50 ml Chardonay wine

  • 500 ml water

PREPARATION:

Boil the water with the wine, half a lemon, bay leaves, salt, cloves and black pepper in granules. Meanwhile, cut (mirepoix style) the onion and the
pepper and cook them on a low heat in a pan with some oil for about 5 minutes.

Lightly fry a zucchini slice (cut lengthways). Prepare a brunoise with olives, zucchini and cherry tomatoes. Let them rest with a bit of oil, salt, chopped tarragon and parsley. Pass the peppers through the cutter and sifter. As soon as the water and wine come to a boil turn off the flame and remove the pot from the stove.

Cut the filet of snapper in cubes, about 3.5 cm in size, and place them in the hot water for a few minutes. Fry a chiffonade of basil in a wok with some oil. On a plate put the zucchini slice dipped in the cream of peppers, add four cubes of filet of snapper, pour a drop of Aceto Balsamico di Modena PGI on each cube and then add some of the fried basil. On the right side of the plate pour three spoons of the cream of peppers and lay the brunoise on top of it.


Batteria di Balsamico

Certificazioni:

IFS Food
Bio

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Via W. Tobagi 6A
41049 Sassuolo (MO)
ITALY

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Aceto Balsamico Compagnia Del Montale
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