recipes
Pan fried fillet of seabass with a grape and citrus compote
Serves:
Ingredients
- 2 large fillet of seabass
- 1 red onion
- 2 tsp chopped mint
- 6 citrus flowers
- 18 red grapes
- 1 large potato
- 30g salted butter
- ½ glass red wine
Method
In a saute pan shallow fry the fish fillets and until browned and remove, add the onions diced and butter and brown lightly. Add the de-seeded grapes and toss, add the wine and reduce until thickened now add mint and flower, toss well and remove from heat. Grate the potatoes and and deep fry the potatoes to garnish with. Can add some extra flowers to garnish.
Suggested wine :Verdicchio Dei Castelli di Jesi Classico – Umani Ronchi
| The magnificent colour, brilliant golden yellow with lively greenish tints, and sumptuous oiliness anticipate an amble bouquet of broom, camomile, ripe apricot, pineapple and peach, with pleasant overtones of wild mint, sage and hazelnut. In the mouth, it is striking for its elegance: dry and fresh with an acidity which is balanced perfectly by the softness of the alcohol.Long, pungent finish. |
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