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Gilt-head bream with Mediterranean vegetables and ciabatta
(0)
35 min
Knuspr-Küche
Genießen Sie ein Stück Italien auf Ihrem Teller! Diese zarte Goldbrasse wird zusammen mit aromatischen Borettane-Zwiebeln, knackigem grünem Spargel und mediterranem Gemüse sanft gedünstet. Serviert auf kross geröstetem Ciabatta, das den köstlichen Sud perfekt aufnimmt, ist dieses Gericht ein leichtes und gesundes Highlight für jeden Fischliebhaber.
Ingredients
Preparation method
Preparation & Fish Stock
Scale and fillet the fish. Cut the two fillets with skin into smaller pieces and remove any bones. From the fish remains (backbone, head, and fins), cook a stock in salted water for about 20 minutes, which will later be used for deglazing.
Sautéing Vegetables
Halve the Borettane onions and sauté them cut-side down in a pan with hot olive oil.
Peel the potatoes, cut them into slices about 0.5 cm thick, and add them to the pan with the onions. Sauté until evenly golden brown on both sides.
Chef's tip
For a more intense aroma, you can add a splash of dry white wine to the broth.
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