Red Mullets with Asparagus

Second course

tempoready in: 30 mins

difficulty:difficolta


DOWNLOAD A TUTTO VAPOREapp

appstore  |  googleplay
The free application of Lagostina with over 100 recipes for cooking with pressure cooker.

INGREDIENTS FOR 4 PEOPLE

- 8 red mullets

- 1.5 oz asparagus

- 1 tsp saffron powder

- Vegetables for fish broth: celery, carrots, spring onion, garlic

- Extra virgin olive oil

- Salt and pepper

 

PREPARATION

- Make 16 filets out of the red mullets. Use the head and bones to make fish broth. Simmer the coarsely chopped vegetables in a steel pan, add the red mullet scraps and cook. Cover with cold water. Let the ingredients cook until the liquid is reduced to one third of its original volume. Filter the broth and set aside.

 

- In the meantime, peel the asparagus, cut them in half lengthwise, and cook for 5 minutes in a nonstick pan with olive oil, salt and pepper. Once cooked, add a large spoonful of broth. When the vegetables are still firm, set them aside in a bowl.

 

- Use the same nonstick pan (wiped with paper towels and hot water) to cook the mullet on the skin side so that it becomes crispy.

 

- Add saffron to the filtered broth and adjust with salt. Place it in the same pan and allow to thicken.

 

- Place the mullet and the asparagus on a dish and pour the thick broth on top.

 

MORE RECIPES

thumbinfo

Polpo in insalata

thumbinfo

Zucchine a botte farcite

thumbinfo

Stracotto di manzo

thumbinfo

Brasato al vino rosso

thumbinfo

Cuttlefish and Peas

thumbinfo

Timballo con formaggio piastrato

thumbinfo

Baccalà mantecato con crostini di polenta grigliati e uva all'aceto balsamico

thumbinfo

Anguilla in umido con olive