Amberjack with escarole cream and clam sauce
One of the finest oily fish, it stands out for the delicacy of its flavor and for the compact flesh. The short cooking in a pan with a drizzle of oil and lemon zest is ideal. We accompany the fish with a tasty summer escarole cream, clam sauce and caramelized carrots.
INGREDIENTS
Amberjack, clams, escarole, pine nuts, anchovies, basil, carrots, extra virgin olive oil, salt, pepper
ALLERGENS
Fish, celery, molluscs, sulphites
HOW TO PREPARE IT?
BAIN MARIE (RECOMMENDED)
Pour water into a saucepan, immerse the closed jar, light the flame and bring to a boil.
When the water has reached a boil, turn off the heat and let the jar rest in the water for 5 minutes before serving.
IN THE OVEN
Preheat the oven to 120°C, insert the open jar, add a drizzle of extra virgin olive oil and heat for 5 minutes.
Enjoy your meal!
