Scaloppe di Branzino in Crema di Asparagi

Name: Scaloppe di Branzino in Crema di Asparagi (Sea Bass Fillets in Asparagus Sauce)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon salmon roe*; 2 egg yolks**; 4 sea bass fillets, each about ½ pound/250 g, carefully washed and patted dry with paper toweling; 2 scallions, finely minced; 5 (2 + 3) tablespoons/75 (30 + 45) ml delicate Ligurian extravirgin olive oil; 1 pound/500 g green or white asparagus, washed and gently scraped, with the tough ends cut off and discarded; ¾ cup/6 ounces/1 glass/85 ml Ligurian dry white wine; 1 tablespoon/15 ml fresh lemon juice; 2 cloves garlic, peeled and split in half with the green heart removed; Sea salt to taste; Freshly ground black pepper to taste

Sea Bass Fillets in Asparagus Sauce

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

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</

Europe
Italy
Tellaro
Fish course
Pescatarian
Gluten-free
Mediterranean

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