Crisp bream with cream of yellow pepper. A dish of great effect and easy preparation, with this color contrast between the white fish and mustard yellow pepper cream, revived by the touch of green asparagus and lemon thyme. It is merely a fillet of sea bream baked on her skin so it becomes crispy and set on a simple pepper cream. A summer colours and tastes very flat.
strong> Serves 4:
- 4 sea bream fillets or other fish, for example, bass, spineless and without scales
- 2 yellow peppers
- extra virgin olive oil as required
- a few sprigs of lemon thyme
- 15 grams of butter
- a bunch of asparagus
- salt and pepper
Wash the fish and ensure that there are no plugs and fillets, in case there are, remove them with the help of tweezers. Thoroughly dry the fillets with a paper towel and cut each fillet into three pieces. Wash the peppers, clean them by removing the seeds and the white parts and get them to pieces. Put the peppers in a non-stick pan with 5 tbsp oil, Add salt and cook for 15 minutes over low heat, so that they cook without taking too much color. Pass the peppers to the mixer and then pass the mixture through a sieve into a colander to mesh netting, so you have a smooth paste and smooth. Put the cream in a pan and let it shrink by about a third, adding a little oil.
Clean the asparagus by removing the stems (keep them and use them to make a risotto, a quiche, a pasta dish) and cook in a pan with 2 teaspoons of oil spikes and butter. Add salt and blast the asparagus for 5-7 minutes, must stay crunchy.
Cook for about 6 minutes the fillets of sea bream with thyme leaves on your skin in a non-stick frying pan with the bottom covered with a little oil, then turn them and cook two minutes on the back: your skin should become crisp (should be eaten, I recommend).
Serve the fillets of sea bream lying on pepper cream and garnished with asparagus and a sprig of lemon thyme.
THE PAIRING: Choose a wine from Molise for this delicate fish dish. Our suggestion falls on an Igp Terre degli Osci white, produced by Catabbo with Trebbiano and Chardonnay. The Petriera white (alcoholic strength: 13,5% ABV.) Pineapple scents and tastes fruity and persistent. Serve chilled at about 10 degrees.