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.

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