Fish flag (spatula) au gratin. One traditional recipe of Sicilian seafood cuisine. Today I present to you one of my favorite fish, blue fish Of course. These are what we call ' spatula in Sicily’ or ' fish ' flag: looks like a long Ribbon background, its meat is white and firm, delicate flavor, very versatile. Spring rolls, fillets, cutlets, stew, au gratin. The latter is the recipe that I am presenting today. In Sicily we also call it “pan spatula” and, If you want, you can also add diced fresh tomatoes to the mixture of grated cheese and bread.
The recipe for fish flag (spatula) baked au gratin has very few ingredients that blend into a taste of 'sea'. Fish, breadcrumbs, pecorino cheese, Capers, lemon, oil. Enjoy it with a nice tomato salad, garlic and Basil. And do not forget to have a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH and of course all my RECIPES WITH SPATULA.
Cooking times the banner fish
Fundamental cooking times: 15 minutes, maximum 20 minutes. Why the flag fish is a delicate fish and must remain moist and soft. This is true both for baking, either stewed or fried: the spatula is a fish with white meat should be cooked briefly and quickly. And if you were in love with the flag fish, so popular in Sicilian cuisine, also try GIRELLE OF SPATULA or the CUTLETS FISH TO THE FLAG OF SICILY, most delicious and healthiest of frozen fish sticks. Or the amazing PARMIGIANA OF SPATULA, that I love. Have a good day!
800 grams of spatula into fillets of about 12-13 centimeters in length (net weight, already filleted and clean)
stale breadcrumbs, to taste
50 grams of grated pecorino cheese Dop
30 grams of shredded PDO parmigiano reggiano
a handful of capers
organic lemon juice
extra virgin olive oil, to taste
salt and pepper, to taste
parsley, to taste
Preheat oven to 200 degrees ventilated. Place in a bowl the breadcrumbs, pecorino and parmesan cheese, add the capers and parsley, finely chopped. Season with salt and pepper and mix. Season this mixture with a little extra virgin olive oil, so as to obtain a soft dough and ginned.
Fill the bottom of a roasting pan (consider that you have to make two layers of fish, then adjust the size of the Pan) a drizzle of extra virgin olive oil, then add a little of the compound prepared above, then a first layer of putty knife fillets with the skin side (one silver), facing downwards).
Cover the mixture with plenty of breadcrumbs, spray these with a little lemon juice and drizzle with more olive oil (don't be stingy with oil otherwise the cup toast comes 'dry). Cover with another layer of fillets of spatula (always with silvery part facing downwards), then again with the mixture of breadcrumbs, lemon and oil. Bake for 15 minutes in a convection oven, as long as the surface of the Patty doesn't turn gold.
Let rest the pie for 10 minutes before serving. Bon appétit!
MATCHING: with this dish light but tasty fish we decided to combine "Altea white", wine produced in Serdiana, in the province of Cagliari, from wineries Take Marshmallow. Consisting of a blend of grapes Nasco, Vermentino e Nuragus, It has intense aromas of fruit and a great flavor.
You can add it to the mixture of grated cheese and bread also diced fresh tomato, taking care to remove the peel, the seeds and the vegetation water. In this case, Also add a little 'chopped basil to give the dish a fresher taste.