Recipes
Bavette with sea bass sauce and candied lemon
Mar
Hello everyone!
Yesterday I went to lunch to my friend Diana house and she prepared for me a light pasta dish full of flavor! Bavette with sea bass sauce!
Ingredients for 4 people
- Sea bass fillets – 4
- zucchini – 2 of medium size
- A clove of garlic
- Shallot
- glass of dry white wine – 1
- lemon – 1
- spoon of sugar – 1
- pine nuts pack – 1
- Olive oil
- salt and pepper
Preparation
The sauce
Cut the zucchini into julienne strips and sauté them in a pan with a little oil, the poached garlic clove (so it will be easier to remove it), salt and pepper. Leave to cook for about 8 – 10 minutes. Cut the sea bass into cubes, add it to the courgettes. Pour the white wine and cook the sea bass for a few minutes so that it remains soft.
Candied lemon
Wash the lemon and cut the peel (I recommend only the yellow part, avoid the white part that remains bitter) in julienne. In a saucepan, pour a little water with a teaspoon of sugar; add the lemon peels and cook until the water is completely absorbed. Move the skins on a tray and leave to rest.
Pine nuts
In this recipe, pine nuts are part of the Parmesan cheese and therefore must be roasted in the oven and then blended.
Compose the dish
After having cooked the pasta, drain it and add it to the sauce; mix well and add half of the blanded pine nuts, plate the pasta and add a sprinkling of pine nuts (they take the place of Parmigiano Reggiano); take a couple of candied lemon peels and add them to the plate as decoration.
The wine
With this dish the most obvious choice is white wine and here I suggest you Pinot Grigio from the Ronco Blanchis winery; if you want to be a little more reckless … try the Back to Silence of the Ottella winery; an excellent orange wine ….
Buon Appetito and let me know if you liked both, the dish and the wines!!!!
ciao Ilde
