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Black sea bream in cider sauce

Votes

(Votes count 465)

(Rating average 2,99)

The black sea bream is a fish with very strong links to our region. Its resemblance to the white sea bream means that the two are usually confused and even sold indistinctively.

So, a white sea bream is also valid for this recipe, which has the unmistakeable, personalised touch that cider affords with its tartness and flavour.

Method

It is important and this is also applicable to recipes containing wine for the cider to be of good quality, not to have turned to vinegar. Poor quality liquids must not be used for cooking. The better the cider or wine, the more it will contribute to and enrich the dish. Bad cider is likely to destroy the fish, which will have cost you quite a few more euros than buying a new bottle of cider.

To start, warm some oil in a pan and sauté the onion, pepper and garlic, all conveniently finely chopped, until they take on their characteristic colour. Then add the tomato, limpets and cider. Cook for three minutes to obtain a savoury, chunky sauce. Place half of this sauce in a baking dish, then the two bream, previously seasoned with salt and pepper, and cover with the rest of the sauce. Bake for around fifteen minutes at 180º C.

Meanwhile, make marble-sized balls of apple and cook these with the peeled potato. Fifteen minutes after putting the bream in the oven, add the potato and apple marbles and bake for just two more minutes. This is a simple dish that offers excellent results when served, above all if the basic ingredients are of good quality. Serve half a bream per person, with the corresponding sauce on top (which should be passed through a food mill first).

Where to try it

One of the establishments that best knows how to buy fish and where this dish is always outstanding is Casa Víctor.
Black sea bream in cider sauce
Ingredients
  • 2 black sea bream, weighing a kilo each
  • 200 ml. olive oil
  • ½ l. natural (still) cider
  • 100 gr. cleaned limpets
  • 3 medium-sized onions
  • 100 gr. red pepper
  • 2 garlic cloves
  • 2 ripe tomatoes
  • 1 Asturian apple
  • 1 potato