"Maestri della Pasta" sauces are excellent for preparing pasta at home such as you eat it at the restaurant or even different dishes to enhance its taste.
Sea bream with carbonara sauce is a decidedly unusual second course of fish. The combination might seem risky, instead the bream welcomes a tasty and rich sauce as a whole, which does not distort the characteristics of its white and delicate meats. So prepared it looks like an original second course to prepare for a dinner with friends that will leave everyone speechless.
This preparation bets on the contrast of flavours between the white, lean and delicate meats of sea bream and the richness of the seasoning, and of textures between the softness of the fish, the creaminess of the carbonara sauce and the crunchiness of bacon.
How to prepare it?
To prepare the sea bream with carbonara sauce, start by placing the sea bream fillets in a tray. Cover them with a kind of breading obtained by mixing the sugar with a tablespoon of fine salt. Cover with plastic wrap and marinate for 24 hours in the refrigerator. After this time, rinse the sea bream fillets, then cook them for 2 minutes in boiling water.
Drain the sea bream fillets with a perforated ladle, transfer them to a plate, cut them into smaller pieces and season them with a drizzle of extra virgin olive oil.
Pour the carbonara sauce into a pan and add a couple tablespoons of water. Stir until you get a cream.
Cut the bacon into small pieces and toast it in a non-stick pan. Drain it with a ladle perforated on absorbent paper. On the serving plates place 2-3 tablespoons of carbonara sauce in the centre and lay the pieces of sea bream on top. Complete the bream with carbonara sauce with crispy bacon and a minced pepper.
Suggestion:
For non-raw lovers, the bream can also be cooked in a preheated oven at 180° for about 10/15 minutes.
Ingredients for 4 people:
6 sea bream fillets
2 slices of smoked bacon
Extra virgin olive oil
Cooking salt
Pepper
1 jar of carbonara sauce "Maestri della Pasta"
Cast iron: cucchiaio.it