Fish - Ricetta 11 - Stuffed Scorpion-Fish - Colette's kitchen delights - by Graziella Martina

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Stuffed Scorpion-Fish
(serves 2)

1  scorpion-fish
1  onion
7  cloves of garlic
6  button mushrooms
50g  cooked spinach
2  tablespoons of chopped herbs
1  bunch of herbs
100g  breadcrumbs

a few shallots
50g  butter
2 glasses of white wine
olive oil
6  crushed tomatoes
1  teaspoon of saffron
1  chilli
Clean the scorpion-fish and fill it with a stuffing made from the finely chopped onion, one crushed clove of garlic, the chopped mushrooms, the cooked spinach, the chopped herbs and  the breadcrumbs from toasted bread, season with salt, pepper and nutmeg. Sew up the belly with a needle and thread.
    Place the scorpion-fish on the baking tin on top of a bed of chopped shallots and butter, then moisten it with the two glasses of white wine. Put it into cook in a preheated oven at 200°C/400°F for half an hour, continuing to moisten the fish every now and then.
     In a frying pan let the cloves of garlic brown in the olive oil, add the crushed tomatoes, bunch of herbs, chilli and the saffron. Bring it to the boil and simmer for a few minutes, then take it off the heat and strain it through a sieve.
    Add the cooking juices to this sauce and serve after removing the thread.
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