Boiled sea bass in the Romagna way
Recipe second for 4 people based on European bass.
Preparation:
Preparation: Scale, clean and gut the fish. In a fish kettle put 100 cl of water, the wine, the vinegar; flavor with the herbs, salt and bring to the boil; shortly before add the fish and cook it on a moderate flame. Serve the fish fillets with a drizzle of Brisighella oil or with mayonnaise prepared with the same oil.
Ingredients:
Ingredients: 1 Sea Bass Of 1200 G - Onion - Celery - Carrot - Parsley - Bay Leaf - 25 Cl Trebbiano Di Romagna Wine - 2 Tablespoons White Wine Vinegar - Sea Salt
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