Pan-fried fish with asparagus in porcini sauce
This authentic porcini sauce is surprisingly easy to make, provided you can get the ingredients, and it pairs well with fish and steamed vegetables. To cook the fish, sear it skin-side down in plenty of hot olive oil until crispy. Once the surface has a nice char, reduce the heat to medium-low and cook slowly. When the edges of the fish turn white, that's a good indicator to flip it over
How to make it
1
Sprinkle the asparagus with Parmesan cheese, salt, and pepper, drizzle with melted butter, and bake in a 250°C oven until golden brown (5-6 minutes)
2
Season the red sea bream with salt and pepper and coat with bread flour
3
Heat olive oil in a frying pan and cook the chicken skin-side down. Once the skin is nicely browned and the edges are whitish, flip it over. Once cooked through, serve on a plate with the asparagus
4
Add vermouth and white wine to the frying pan from step 3, and once it boils, add ingredients A in order and simmer until reduced
5
Once thickened, add ingredient B and mix well, then pour over the asparagus and sea bream arranged on a plate
Materials1 person
-
- Boiled asparagus
- 2 bottles
-
- Parmesan cheese
- 1 tablespoon
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
- Melted butter
- 5g
-
- Red sea bream
- 1 cut
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
- Strong flour or weak flour
- A little
-
-
olive oil
!
- 1 tablespoon
-
olive oil
-
- Vermouth
- 1 tablespoon
-
- White wine
- 1 tablespoon
-
[A]
- Basic porcini sauce
- 30g
-
- Chopped parsley
- a pinch
-
- fresh cream
- 20ml
-
[B]
- lemon juice
- A little
-
- butter
- 5g
-
- salt
- A little
-
- coarsely ground black pepper
- A little
[PR]
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