We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Recipe of sea bream in potato crust of 24-02-2018 [Updated on 01-03-2018]
L'potato crusted sea bream it's a fish dish that I love. It is prepared with a few ingredients, just potatoes, parsley, oil and a little salt, which will cover and flavor the sea bream. When you don't know how to cook sea bream I suggest you "fish out" this recipe, you will bring to the table a dish that is beautiful to look at and very tasty!
Girls for this weekend I take a break, this month of February was very hard and I need a couple of days of digital detox, so if I don't answer you on the blog or on social networks, forgive me, we will read on Monday: *
How to make potato-crusted sea bream
Start peeling the potatoes, then wash and pat them with absorbent paper.
Then cut them into very thin slices.
Line a baking sheet with parchment paper and put a drizzle of oil in the center, forming the long shape of the fish.
Place half of the potatoes on the oil and on these the aromatic herbs, salt, pepper and a drizzle of oil.
After cleaning and gutting the sea bream (here you will find the detailed guide) also remove the skin, leaving the head and tail.
Now place the fish on the potatoes and cover it with the rest, a little oil, salt, pepper and parsley.
Bake in the oven at 180 ° C for 20 minutes.
Your potato-crusted sea bream is ready to be brought to the table.
Gennarino.org thanks all the users who have trusted our project for almost 20 years, and who, thanks to the great work done by all the Staff (strictly free of charge), have led the forum to become one of the main points of reference. of cooking enthusiasts on the Italian web.
Unfortunately, due to personal reasons, I no longer have a way to manage and carry it out. The forum is now placed in a read-only state: a historical archive that allows anyone to enjoy all the discussions covered.
Potato crusted sea bream
L'sea bream it is one of the tastiest and most nutritious fish, which lends itself to countless recipes. This sea bream is prepared with chopped aromatic herbs and potatoes, arranged on it to form a beautiful presentation of the dish. Second and ideal side dish for your fish dinners.
It is a refined and very scenographic dish that is perfectly suited to a dinner where you need to create awe. Sea bream is a fish with a delicate and versatile flavor, also perfect for those on a diet. It is in fact rich in omega 3, has a firm and tasty meat that adapts well to different preparations and especially to cooking methods that require the use of low fat, thus also adapting to those on a diet.
L'potato crusted sea bream it is a simple, tasty and very easy to prepare dish and requires little time to prepare but gives great satisfaction.
Scale the fish to avoid that, when you peel it, the scales end up in the pulp: keep the sea bream for the tail, start from here and slide over the back of a knife going towards the head. Open the ventral cavity and extract the entrails with your fingers and cut them dorsal fins and vent them with a pair of scissors, then carefully wash the fish inside and out under running water.
Cut the skin of the sea bream immediately under the head, starting from the center of the back, lift a flap with the tip of a knife all around the junction of the head, under the gills, grab the skin and peel it off, pulling it slowly towards the tail. Cut off the skin, turn the fish and repeat the same operations on the other side. System the fish peeled in a large, slightly deep oval dish.
Clean the thyme and bay leaves and chop them with the needles Rosemary. Emulsify 3 tablespoons of oil with 4 tablespoons of wine, the chopped herbs and a grind of pepper. Brush the sea bream inside and out with the marinade and let it rest for half an hour so that the pulp is seasoned well.
Peel the potatoes, wash them, dry them and cut them into 4-5 mm thick slices, steam them for 4-5 minutes and then let them cool on baking paper. Arrange half of the washers on a baking sheet lined with oiled baking paper, forming a shape as wide and long as the sea bream, salt and pepper and season with a drizzle of oil.
Drain the fish from the marinade and arrange it on the potato layer. Arrange the fish on the fish washers remained as scales, brush them with oil and salt.
Cover head and tail with aluminum foil, add the marinade and bake for 10 minutes at 200 ° C and for another 10 at 180 ° C. Brush with a little melted butter and brown under the grill. Serve the sea bream with the sauce aside, prepare by emulsifying 3 tablespoons of oil with the cooking juices, parsley, lemon and the zest into fillets.
Guaranteed payment every month starting from 50 Euros (the lowest payment threshold in Italy). We have decided to keep this fee low so that you can receive payment immediately and check our punctuality. You can also check at any time from your control panel the revenues generated by the impression of our banner
To meet all our publishers, we have a service center capable of responding quickly to any technical or administrative question.
Once the sea bream has been cleaned, it is enough just to gut it, peel it and wash it carefully, without removing the head, we season it with salt and pepper on the outside, and we stuff it with shallots, lemon, salt and rosemary in the belly.
We peel the two potatoes, enough for 2 people, nice big. We slice them with a mandolin, very thin, wash them in cold water. We drain them, season them with salt, pepper, olive oil and a little rosemary. We mix them well.
We place a sheet of parchment paper in a baking dish, we lay a layer of potatoes on it, then we place the fish on it, the sea bream in this case, but we can use any fish, I prefer the sea bream which is less prickly. We cover the bream with a layer of potatoes, we leave only the head free.
We add a little wine to our potato crusted sea bream, close a little with parchment paper, at least for the first few minutes, so that cooking is faster and more uniform, then at the end of cooking we open and let the potatoes brown. and let the wine evaporate well.
We bake our potato-crusted sea bream in a preheated oven at 180-190 ° C for about 20-25 minutes. We do not cook more otherwise we risk hardening the sea bream, with a quick cooking it remains very tender and juicy. Very nice to present on the table as we cooked it, ideal one each, but when we are alone at home, I prefer to prepare a nice big one to divide, half each, in a moment it divides, leaving only the bone and bone on the plate. the few backbones.
If you don't want to miss my recipes, follow me also on social networks, on the FACEBOOK page, Pinterest and Instagram, I remind you that you can leave a comment, here or even on social networks, and if you try one of my recipes, send me your shot too, you can also find me on YouTube: Ornella Scofano Recipes what a Passion.
If you liked the recipe, share it on social media!
Potato crusted sea bream - Recipes
today a delicious fish recipe, to keep it nice and soft inside, and with a side of crispy potatoes!
ingredients for 4 people
2 large sea bream
about 3/4 medium sized potatoes
breadcrumbs to taste
a lemon wedge
clean the fish, remove the head, fillet it (or let your fishmonger do it), place oil and a clove of garlic on a pan (for me steelpan), arrange the fish, season it with salt, oil, lemon juice and oregano , cut the potatoes into thin slices, arrange them on top of the fish, as if they were scales, starting from the tail and spreading up to the head, sprinkle a little breadcrumbs, paprika, chopped rosemary, salt and a little oil on top
It's my favorite way to eat fish. Also I should have the recipe somewhere, then I compare it with yours ^^
how cute the potatoes arranged like this. good paoletta! :) more and more good! but what a woman to marry: D
Fillet the sea bream, cut the potatoes thin with a mandolin or by hand.
Season the sea bream fillets with salt, pepper and oil, arrange the potatoes on top of the fillets, slightly overlapping each other.
Heat a non-stick frying pan with the oil and thyme, place the sea bream fillets with the side of the potatoes facing the pan (with the help of a spatula), brown well over high heat.
Add the wine, lower the heat and cook for 6/8 minutes, the potatoes must be cooked and make a nice crispy crust.
Now turn the fillets and over high heat brown also on the skin side for a few minutes.
Serve, add salt, sprinkle with parsley oil and serve.
With this recipe you will have a soft and juicy goldfish inside but crunchy and tasty outside.
Baked Sea Bream with Sage in Potato Crust ..
Classic family recipe.
Extra virgin olive oil
Salt & pepper
Wash the sea bream, gut it and scale it. Cut the potatoes into thin slices. Salt and pepper the sea bream internally and externally. Stuff it with sage, parsley, garlic and a little chilli. Drizzle with lemon juice and oil. Place it on a bed of potatoes and cover it with the remaining potato slices. Sprinkle of originsno, sage and oil and bake for about half an hour at 180 degrees.
I love fish cooked like this!
Excellent cooked like this. big kisses.
I love the goldfish! prepared and presented like this is really super!
It is really a classic and for this very good
a must!! I would also eat it every day !!
and is easy to prepare and a dish rich in flavor and aromas
a pillar of my kitchen !! in winter I often prepare a nice big fish covered with potatoes and scented with rosemary !!
The fish cooked like this is delicious!
Simple, fragrant, delicious.
slightly varied the recipe, replacing the white wine with lemon. exquisite. Thank you. Elizabeth
Boil the potatoes in boiling water, and let them cook (for 30 min) or until the fork enters easily inside.
It is important to correctly perform the filleting of raw sea bream, so as to be able to eliminate all the bones.
If you have no experience in this regard, you can ask your trusted fishmonger for the particular cut.
Cooked the potatoes we proceed in this way.
Yes crush potatoes.
They dive i fillets in a bowl with extra virgin olive oil and salt, then arrange them on a sheet of paper is baked.
It is arranged on each fillet steak one potato layer from 3 cm, previously topped with salt it's a drizzle of oil.
Everything is baked a 180° (or 160 ° ventilated) for 12-15 minutes (depends on the size of the sea bream).
As soon as the potato the dish becomes golden and ready to be served on the table!
It can be garnished with a leaf of fresh parsley or shredded, or with a decorative sauce to the basil.
A dish that will make everyone lick their lips, young and old!