A simple and light second course based on fish and vegetables, but just a creative touch when plating will amaze the guests at the table!
This month Chef Cristopher Carraro has prepared bream fillet in a panettone panure with zucchini.
Made in Loison recipes are “smart” ideas for using panettone in a simple and creative way, creating new sweet and savory dishes.
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The recipe
For this dish, you can read the instructions below or follow the video-recipe.
- Ingredients
- 4 servings
- 4 zucchini
- 1 tuft of fresh basil
- 240 g sea bream
- Extra virgin olive oil
- butter
- Mandarin panettone powder
- salt
Directions
Cut zucchini into regular shapes, blanch for a few minutes in boiling salted water, brown in a pan after heating oil, add a pinch of salt. Turn off and keep aside.
Crumble the slices of panettone and brown them in the oven for a few minutes, remove from the oven and sieve them until they become fine breadcrumbs.
Clean the sea bream, taking care to fillet carefully and remove any remaining bones with tweezers. Heat oil and butter and brown the fillets, first on the skin side and then quickly on the other side.
Plating
Dip the sea bream fillets in the panettone panure and arrange them on a plate alternating with the zucchini. Garnish with a few basil leaves and a few pinches of panettone panure.
Bon appetit!
