| Raise the sea-bream nets, eliminate and detach the skin. Rinse them. Add with juice of lemon, a pod whetstone and an onion thin slices, 1 cive, 1 pepper, the wood of India, set and pepper.
Let marinate 1 hour with the refrigerator. Drain the marinated sea-bream nets. Pass them on the two faces in a plate filled of flour.
Make heat 10 oil Cl in jumping. Make gild nets 5 min on each face. Salt and pepper. Reserve.
Cut tomatos in small Des. Epluchez and chop an onion and three cloves of garlic. Emiettez thyme and engrave 1 cive. Pour them in the frying pan where the sea-bream cooked, with the tomato puree. Stir up one moment.
Thaw with the vinegar. Mix with the spatula for mixing well vegetables, juices of cooking and oil. Wet of water glass. Mix again and leave mijoter approximately 10 min.
At the end of the cooking, add sauce with a pinch with finely crushed pepper. Add capers.
Your Sea-bream nets are ready. Be used the nets as sea-bream frying pans on a bed of sauce with vegetables. |
