With the arrival of summer, the Andalusian coasts are filled with restaurants and beach bars where fish, especially those that inhabit the Atlantic and Mediterranean seas, delight diners.
It's very easy to find gilthead bream year-round in Southern Europe. goldenThe scorpionfish, a fish of rock and sandy bottoms by definition, travels along the Atlantic coasts from Great Britain to Cape Verde and is found infinca in the area of the Strait of Gibraltar and the Canary Islands coast.
The sea bream's body, broad and robust, is incredibly easy to handle in the kitchen. The presentation of the dishes is very generous.
That's why it's easy to find sea bream, along with its sister sea bass, on the menus of Alfonso Catering.
Today we pay a small tribute to this fish that brings us so much satisfaction in catering. And, of course, to our clients.
Ingredients (4 people):
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2 whole sea bass
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200 grams of sea lettuce
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200 gramos de kombu seaweed
Preparation:
The first step is to clean and debone the sea bream. Set the fish aside. It's important to make homemade mayonnaise because, in addition to the traditional recipe, you need to add finely chopped sea lettuce. This gives the sauce a special touch.
But the best-kept secret lies in cooking the sea bream fillets. Kombu, that seaweed with a strong character thanks to its alkaline minerals, is used to make a special broth. After bringing it to a boil, the sea bream is gently submerged in the broth at a low temperature. This cooking process becomes an alchemical one, elevating the fish to the pinnacle of even the most discerning palates. To accompany it, in addition to the seaweed mayonnaise sauce, always serve it with al dente vegetables.