gilt head sea bream
Seabream with fennel and brandy
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This is a dish with real punch. Brandy and chili, as well as the spice of the seeds. In Italian known as Orata con semi di finocchio e brandy.
Servings
4
Prep Time
15min
Cook Time
15min
Servings
4
Prep Time
15min
Cook Time
15min
gilt head sea bream
Seabream with fennel and brandy
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a dish with real punch. Brandy and chili, as well as the spice of the seeds. In Italian known as Orata con semi di finocchio e brandy.
Servings
4
Prep Time
15min
Cook Time
15min
Servings
4
Prep Time
15min
Cook Time
15min
Ingredients
Servings:
Units:
Instructions
  1. Season and flour the fish. Heat the sunflower oil and fry the fish pieces, until golden brown on both sides.
  2. Meanwhile, chop the anchovy, chilli and garlic very finely together. Remove the fish and set aside on a warm plate. Pour off the leftover oil and any bits, wiping the pan clean.
  3. Pour the olive oil into the pan and when hot, add the fennel seeds, anchovy, chilli and garlic. Fry gently until softened, then return the fish to the pan, pour in the brandy and ignite. Add the wine and reduce for a couple of minutes. Add the stock and cook for 5 minutes or until the fish is cooked through. Serve with mashed potatoes.
Recipe Notes

Other white fish you may wish to try this recipe with; cod, coley or hake.

© This recipe is courtesy of La Cucina Caldesi. The Italian Cookery School. http://caldesi.com/la-cucina-caldesi/

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