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Grilled amberjack with asparagus

by Ada Parisi
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Ricciola alla griglia con asparagi, patate e crema di piselli. Un secondo di pesce leggero ed elegante.

Grilled amberjack with asparagus, potatoes and peas: a second plate of light and elegant fish. Today we take advantage of the last asparagus to prepare a main dish very light but full of flavor. Don't be fooled by the presentation, that seems complicated, because the pot is easy and quick to prepare, but also the eye wants its part, especially when you prepare things a little’ dietary requirements, which are sometimes a little’ sad.

The only exception is the use of butter in the mashed potatoes, but you can replace it with a drizzle of extra virgin olive oil. The amberjack is a popular fish in Italy: usually it found in pieces and is a fantastic fish, boiled meat, you eat slightly pink at the Center. The combination of grilled yellowtail with peas and asparagus makes spring and cool. I add only that, If you have discerning taste but on a diet, This is the dish for you.

As you know, amberjack is an oily fish rich in Omega 3: to regularly consume yellowtail and other fish that are good, have a look at all my RECIPES WITH BLUE FISH. For more recipes using spring vegetables instead given a special look in on all my SPRING RECIPES and, for today, I wish you good day!

Ricciola alla griglia con asparagi, patate e crema di piselli. Un secondo di pesce leggero ed elegante.

RICCIOLA GRILLED WITH POTATOES, ASPARAGUS AND CREAM OF PEAS

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

4 from 200 grams slices of each amberjack
a bunch of asparagus
4 medium size potatoes
30 grams of butter
whole milk, to taste
250 grams of peas
one shallot
fresh parsley, to taste
a Fagot
salt and pepper, to taste
extra virgin olive oil, to taste

Procedure

To prepare the grilled amberjack with potatoes, asparagus and pea cream, boil the potatoes, Peel and mash with potato masher. Season with salt, papá, chopped parsley and butter, then work them by adding a little whole milk until you have a thick puree consisting.

Peel the asparagus and cook them to steam or boil. Set them aside.

Finely chop the shallot, FRY in a pan with a drizzle of extra virgin olive oil and add the peas. Add a little warm water, Add salt and Cook. Blend peas until creamy and filter it so that it is glossy and smooth.

Slice the fennel hairline with a mandolin and place in ice water. Before serving, season the fennel with olive oil and salt.

Anoint the amberjack with a drizzle of olive oil, heat a grill skin side and cook for a few minutes. When the skin is crunchy, cook it a minute on the other side. Add salt only after cooking.

Composition of the dish: put the mashed potatoes at the center of the plate, Arrange above the amberjack grilled, Garnish with asparagus and peas. Garnish with fennel and topped with a drizzle of extra virgin olive oil. Bon appétit.

MATCHING: Comes from Soave white that we recommend with this fish recipe, slight, delicate and vegetal notes. Produces Coffele cellar and is called Ca' Visco: Citrus bouquet with hints of tropical fruit, savory taste and balanced, with hints of white peach. A wine to be discovered, born in the volcanic hills of the province of Verona, to taste fresh, and that has great ageing potential.

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