YUZU & ALFONSINO RECIPE
Check out for this low tide and high taste recipe!
Chef says this splendid alfonsino fish (or any seabream type fish) is traditionally cooked whole with sake, but white wine is often used to get a more moist, flavorsome dish. Seabream is a good fish to cook whole, as there aren’t too many bones and the flesh comes away easily in large pieces. Also, if any fish goes great with yuzu powder, red seabream with its reddish skin looks fantastic! And that's true, look at those colors! A true work of art.
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SERVES
4
|
PREPARATION 20MIN |
COOKING
35MIN |
LEVEL
EASY |
INGREDIENTS
| 4 alfonsino (or red seabream) | 1 onion, finely sliced |
| 185ml extra virgin olive oil | 30 black olives |
| 500ml fish stock | 500ml white wine |
| 15 clams | a little bit of saffron |
| 1 clove of garlic | sansho grain to taste |
and of course, our organic yuzu powder!
INSTRUCTIONS
Remove fish from fridge 30 minutes before cooking. Cover and set aside in a cool place to allow it to come to room temperature.
Preheat oven to 220˚C.
Score seabream on one side, making 5 or 6 diagonal cuts just through to the bone. Sprinkle both sides of the fish generously with salt, rubbing gently into the skin.
Heat a large heavy-based roasting tin on the stovetop over medium heat. Pour in the oil and, when it is hot, carefully place the fish in the tin, scored-side down. Cook for about 6 minutes until skin is golden, then turn and cook for a further 4 minutes.
Meanwhile, place the stock in a small saucepan and bring to the boil. Remove from the heat and cover to keep warm.
Scatter garlic, onion and olives over the fish, add wine and bring to the boil. Add the hot fish stock, and cover tightly with a double layer of foil. Transfer the tin to the oven and cook for 10–15 minutes, until the fish is cooked through, basting once during cooking. When cooked, the flesh of the scored side of the fish, at the thickest part near the bone, should be white.
Remove from the oven, place the fish on a platter, cover loosely with foil and set aside in a warm place. Pour the cooking juices from the roasting tin into a saucepan. Bring to the boil, reduce heat and simmer for 3–4 minutes until reduced by a third. Add clams and cook until open. Reduce the heat to low and whisk in the butter a few cubes at a time until combined. Stir in sansho grains and spoon the sauce over the fish.
Sprinkle on yuzu powder to taste!
Invite family & friend and enjoy with good white wine and good conversations!
