Sea Bream (Orata) Filet
Baked Sea Bream with Grilled Calamari, Parsley Foam, and Squid Ink Sauce
Baked Sea Bream with Grilled Calamari, Parsley Foam, and Squid Ink Sauce
Filet the sea bream and bake it in a stainless steel ring. Blanch the leek leaves and brush with butter. Make a parsley foam using blanched parsley and soy lecithin.
Sauté the whole calamari until tender. Create a cherry tomato coulis and a squid ink sauce. Arrange the dish: place the sea bream on steamed leeks, garnish with calamari and foam, and add drops of tomato coulis and squid ink around.
Calories: ~430 kcal | Protein: ~36g | Fat: ~22g | Saturated Fat: ~4g | Carbohydrates: ~10g | Fiber: ~2g | Sodium: ~480mg
Montenidoli Vernaccia di San Gimignano Tradizionale 2021
Bright and minerally, with fresh citrus notes and a crisp finish. Perfect for the delicate flavors of sea bream and parsley foam.
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