Scaloppe di Branzino in Crema di Asparagi

Sea Bass Fillets in Asparagus Sauce

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in

By Fred Plotkin

Published 1997

  • About

This recipe is an adaptation of the one served at the Locanda Miranda in Tellaro in the province of La Spezia. The original preparation, as made by chef Angelo Cabani, is quite delicious but very labor-intensive. I have made a few adjustments that will save you time and effort in the kitchen without sacrificing flavor and subtlety.

Ingredients

  • 4 sea bass fillets, each about ½ pound/250 g, carefully washed and patted dry with paper toweling</

Method

Set a large pot of cold water to boil. When it reaches a boil, add a pinch of salt. After setting the water to boil, gently wash and dry the sea bass fillets, and then marinate them in a dish with 2 tablespoons/30 ml