Today's recipe is Sicilian and it's yummy: are the spatula svolers, otherwise also known as flag fish or saber fish because of its elongated shape and silvery color. The spatula is a blue fish too often forgotten and undervalued. Big mistake: yummy food, cheap, It has a white flesh firm and flavorful, very versatile in the kitchen.
The spatula, queen of the temperate seas
The spatula (Lepidopus Caudatus) is a fish that lives in the Mediterranean Sea, in the Ionian Sea and the Gulf of Naples and therefore between Campania, Calabria and Sicily. Is’ a bright silver ribbon-like fish between 50 and 150 centimeters in size. It has firm meats, white, with pinkish shades and its seasonality runs from June to September. Is’ a very lean and protein-rich fish: 100 grams of spatula bring just 98 calories. So composed: water 78,94 grams, protein 16,16 grams and fat 2,4 grams, most of them Omega 3. It has few thorns, concentrated mainly in a large central line.
In addition, as with pig, Tip do not throw anything away: with the bones and the head you make a FISH SAUCE to season the noodles, freshly stained tomato, which is delicate and flavorful together. Just add garlic, parsley and tomatoes and toss the pasta.
Spatula spatula spatula s girelles are a quick and impressive Sicilian recipe, perfect if you want to make a good impression on the cheap and doing very little effort. The effort will touch the fishmonger, because the only ' neo’ the spatula is the difficulty in filleting: better to leave it to a professional. In Sicily, seeing fishmongers filleting this silver ribbon-like fish with speed and mastery is a sight. Honestly, out of my beautiful island, I also found and bought the spatula in Rome, Milano, Cagliari, but no one was able to fill it out properly. And so I learned to do it myself. Have a good day.
8 pieces already slipped off by 20 centimeters each of banner fish
200 grams of dry bread crumbs
60 grams of pecorino Dop or grated Sicilian cheese
salt and pepper, to taste
extra virgin olive oil, to taste
1 clove garlic, minced
chopped parsley, to taste
a handful of capers
In a bowl mix the breadcrumbs, pecorino, garlic, parsley and finely chopped capers. And still, peeled and diced tomatoes. Leave the vegetation water of the tomato that will serve to moisten the dough avoiding putting too much oil. Season with salt and pepper.
Add extra virgin olive oil to the mixture as needed to obtain a soft but grainy mixture. Amalgamare. Arrange the stuffing for the entire length of each spatula fillet and roll the fish on itself, stopping the roll with one or two toothpicks.
Review each swivel in the left-of-the-room bread mixture, well join him on all sides, especially on top to ensure the fish in cooking look good golden. Put swivels, seasoned with a drizzle of oil, on a baking tray lined with parchment paper and bake for 10-15 minutes, based on the size of the swivels, until they are colored. Serve immediately. Bon appétit!
MATCHING: recommend a Alcamo Doc white: its distinctive features (savory, slightly fruity, mineral and dry) accompany this plate of oily fish, including its outline of capers and tomatoes.