Sea bream fillet on peperonata

Ingredients for 4 servings:

• 2 fish(s) (sea bream approx. 500 g), fresh
• 1 tbsp flour
• ½ stalk(s) leek, cut into fine rings
• ½ carrot(s), diced
• 1 sprig(s) Celery, cut into rings
• 1 jar white wine
• ½ liter of water
• 1 bay leaf
• 5 peppercorns, black
• 75 g butter, cold
• 2 shallots, roughly chopped
• 1 garlic clove(s), roughly chopped
• 2 bell peppers (1 red and 1 yellow)
• 2 tbsp Balsamic vinegar bianco
• ¼ pepper, finely chopped
• ½ tsp fennel seeds, ground
• ½ tsp coriander seeds, crushed
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sea bream fillet on bell peppers

Quarter the peppers, place them skin-side up on a baking tray, and place them in an oven preheated to 200°C (400°F) set to grill. When the skin blisters and turns dark, after about 15-20 minutes, remove the tray and rinse the peppers with a cold, wet towel. Once everything has cooled slightly, skin the peppers and cut into 1cm-wide strips, then set aside. In the meantime, scale, gut, and fillet the sea bream. Remove the remaining bones from the fillets and refrigerate. Cook the washed carcasses, vegetables, 1/3 of the wine, and water with the bay leaf and peppercorns to make a stock for 30 minutes, then strain it through a cheesecloth. Reduce this stock to about 50ml with the remaining wine and a shallot, thicken with the cold butter, season with salt and pepper, and set aside. Now sauté the second shallot with the garlic clove in 1 tablespoon of oil until translucent, add the chili peppers and paprika. Season with salt and pepper, season with balsamic vinegar, add the fennel seeds and coriander, turn over and keep warm. Lightly flour the skin-side of the fillets and fry in the remaining oil in a non-stick pan for about 2 minutes until crispy. Season with salt and pepper, and remove the pan from the heat. Turn the fillets over and let stand for another 1 minute. Place 1/4 of the peperonata on each plate, place 1 fillet on top, and drizzle with 2-3 tablespoons of the warmed, but no longer boiling, sauce per serving. This recipe makes a wonderful light starter for a festive meal. Tip: Fillet the fish as follows: Place it lengthwise in front of you, head on the right, tail fin on the left, and make a semicircular cut behind the head. Then, starting at the upper back, behind the head, cut toward the tail fin, and guide the knife along the central bone, keeping it slightly downward. Cut the other fillet in the same way.