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Recipe of the Month October
Orata con Capperi & Limone (Guilded bream)
Serves- 2
Prep - 10 mins
Cook - 20 mins
2 whole orata (400-600g)
1 garlic clove
2 tbsp capers
½ glass white wine
½ glass fish stock
Lemon cut in cubes
Parsley to garnish
3 tbsp olive oil
Butter (optional)
1. Heat the oil in a pan big enough to fit the two fish. Dust the fish in seasoned flour and add to the pan, cook on one side first till golden.
2. Turn over and put in the oven covererd with foil, cook for 6-7 minutes on gas mark 6. Remove the foil and let the fish rest. Add garlic, capers, lemon and wine, cook for 3-4 minutes add the parsley and butter to make a creamy sauce. Serve.
A taste sensation!
Falanghina Farro Le Cigliate D.O.C. 2007 £14.95
The “Cigliate” are theselected falanghina grapes from the edges of flegrean volcanoes. It has a straw like yellow hue, and plain scents of fruits and flowers. On the palate it has a dry, balanced and full-bodied flavour.