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Bream with “Balandra” (sloop) Sauce and asparagus with Forvm Cabernet Sauvignon vinegar

Type of plate
Fish
Type of plate
Time
30'
Time
Portions
4
Portions
Type of vinegar
Forvm Cabernet Sauvignon
Type of vinegar
Difficulty
Medium
Difficulty
Description

Recipe prepared by the chef Marc Miró at the restaurant “La llotja” at L’Ametlla de de mar during the TV program Cuines (Kitchens), from TV3 channel and prepared with our Forvm Cabernet Sauvignon vinegar. Bon appétit!

Ingredients

For the breams

  • 2 Breams of about 600 gr
  • 16 green asparagus
  • 6 tomatoes “pear” type
  • Salt and pepper
  • Olive Oil

For the balandra sauce

  • 6 spoons of “allioli”
  • 12gr Forvm Cabernet Sauvignon vinegar
  • Tb spoon fish broth
  • Tb Spoon parsley

Elaboration

  1. To prepare the pickled tomatoes, Peel the tomatoes, remove the seeds, cut them in half, place them in a tray with backing paper and allow it to dry in the oven at 140 degrees for an hour. When dry, season them, put them in a bowl with olive oil and let them confit for two hours at room temperature.
  2. To make the Balandra (Sloop)sauce, heat the fish broth in a saucepan and chop the parsley very fine.
  3. Then, add the allioli, hot fish broth, vinegar and chopped parsley in a bowl, mix it  with a hand whisk till you get a texture of a sauce (and keep warm).
  4. Then, release the bream from scales, cut into 4 filets (1 piece per person), spread the fillets with olive oil and a pinch of black pepper and cook them with a little bit of salt on sharp fire, on a grill , on the part of the skin, until it is toasted.
  5. In the meantime, scald the asparagus in a saucepan with boiling water for a minute, let them cool down in a bowl with water and ice, drain them and reserve them.  Finally, turn  the bream, turn off the fire and let the residual heat continue the soft cooking, (they should be cooked, but not get dry).
  6. And to finish, place the fish fillet with the skin side up, decorate with 4 asparagus, add some Balandra (sloop) sauce and garnish the plate with 3 tomato halves.