Umbrine baked with pink pepper
Umbrine is boned and filleted, then the fillets should be cut into thin slices in order to get a kind of escalope.
The fish sprinkled with olive oil, pepper, salt, fresh thyme and pink pepper berries in brine is baked in the oven at high temperature for a few minutes.
Separately we steam green beans and potatoes, so that they remain firm.
Serve the fish on the plate with vegetables seasoned with light pesto diluted with olive oil and a few sprigs of fresh thyme.
Our dishes
The host recommends
Friulano FellugaColli orientali del Friuli d.o.c. Cormons (GO) 2010
Intense, aromatic with scents of mint and golden apple cedar.
The delicacy of umbrine contrasts with spicy juicy pink pepper which crushed between the teeth explodes in all its aromatic intensity.
Steamed green beans and potatoes are more neutral, but they are juiced up by light pesto. We needed wine to rise to the occasion.
Did you know that...
Its meat is one of the finest among Mediterranean fish, it is caught with nets, but also with the fishing lines directly from the beaches using the surf-casting technique, as you can find it on the flat sandy bottoms.It feeds on molluscs and crustaceans which finds rooting around sea bed, it is very fond of razor shells.
Soft, juicy and delicate are its main features.
The chef's suggestions
Serve it with steamed green beans and potatoes on the side seasoned with pesto sauce diluted with a little warm water to make it lighter and right for a fish with such a delicate flavour.It is a good alternative to the more classic Ligurian side dish.
