Label
All
0
Clear all filters

Scaloppe di Branzino in Crema di Asparagi

Sea Bass Fillets in Asparagus Sauce

Rate this recipe

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title