Tranci di pesce alla veronese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Surmai fish; (2 kg) | |
| 2 | Lemons; juice of | |
| ½ | cup | Wine vinegar; (100 ml) |
| ½ | cup | Olive oil; (100 ml) |
| Salt to taste | ||
| ½ | teaspoon | Peppercorns; crushed (2 g) |
| ½ | teaspoon | Mustard powder; (2 g) |
| ¼ | teaspoon | Mixed herbs; (1 g) |
| 60 | grams | Butter |
| 1 | Onion; (50 g) | |
| 8 | Flakes; (16 g) garlic | |
| 500 | grams | Shrimps; cleaned |
| 100 | grams | Bell peppers; (red and yellow) |
| 60 | millilitres | White cream |
| 300 | millilitres | Double cream |
| Salt to taste | ||
| ½ | teaspoon | Pepper powder |
Directions
FOR THE MARINADE
FOR THE BELL PEPPER SAUCE
To prepare the bell pepper sauce: Heat butter and saute finely chopped onion and garlic. Add the cleaned shrimps and diced bell peppers. Sprinkle wine and season. Add cream to the mixture and cook till it resembles sauce consistency. CLEAN and slice the fish. Whisk all the ingredients of the marinade thoroughly. Marinate the fish for one hour. Grill the fish on a hot plate or roast on a tawa, basting frequently with the marinade. Bone the fish, pour the shrimp sauce over it. Serve hot.
Converted by MC_Buster.
NOTES : Fish Steaks Grilled And Chopped With Shrimps And Bell Pepper Sauce Converted by MM_Buster v2.0l.