Bacalao con miel y tomate | Catalan-Style Cod with Honey and Tomato Sauce
(0)
35 min
Quick
Sezamo
O rețetă catalană clasică plină de personalitate, unde fileurile crocante de pește alb se întâlnesc cu un sos catifelat de roșii, usturoi aromat și miere polifloră naturală. Echilibrul dulce-sărat este desăvârșit, iar prepararea este rapidă, direct în tigaie, în doar 35 de minute.
Ingredients
Preparation method
Preparing the fish and vegetables
Thoroughly pat the fish fillets dry with paper towels to remove excess moisture, then cut them into portion-sized pieces. Season on both sides with a little sea salt and ground black pepper.
Dredge each piece of fish in a thin layer of type 000 white wheat flour, gently shaking off any excess to ensure a golden, crispy crust when fried. Peel and finely chop the onion, and slice the garlic cloves thinly.
Frying the fish and preparing the Catalan sauce
Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Place the floured fish pieces in the pan and fry for 2-3 minutes on each side until golden and nicely browned. Carefully transfer them to a warm plate.
Chef's tip
Keep the sauce over low heat when adding the honey to allow the flavors to subtly caramelize without becoming overly thick.
For an extra Catalan touch, you can add 20 g of pine nuts lightly toasted in a dry skillet to the sauce before serving.
15 min
Under an hour
