Ingredients | |  | - four scaled sea-bass fillets (with skin) without bones.
- Four beautiful pieces of parmaham.
- sea salt.
- Pepper from the pepper mill.
- Brushwood rosemary.
- Two spoons of olive oil.
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construction manner - Cuts the Sea-bass fillets into the skin.
- Puts a brushwood rosemary under the skin between the cuts.
- A couple scatters sea salt on the fillets and the parmaham around it.
- Warm up the pan with oil and baked only on a side on the skin 1 minute.
- After that let it stay for a few minutes on a warm place and possibly serve this on wild spinach.
Tip: (fresh) fish on chamber temperature bakes more easily.
Eat tastily,
G. van Egmond (chef/learning master).
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