Branzino con asparagi (Sea bass with asparagus)

PUBLISHED: 12:29 12 May 2014

EXG MAY 14 RECIPE FRESCO

EXG MAY 14 RECIPE FRESCO

Archant

Head chef Sorano Gagamo originates from Naples in Italy, although he’s been in Essex now for the past 10 years. ‘I left a lovely town and sunshine every day in Naples, but I met an English girl and so here I am. My family are here now too, so we have no plans to return!’ Intimofresco is now a traditional a la carte Italian restaurant using authentic, rustic ingredients. ‘Rolled pork belly is our most popular dish with Italian spices on a bed of white mushrooms and spinach. Our monk fish and lobster are also proving very popular.’ Here Sorano shares his recipe for wild sea bass with asparagus.

EXG MAY 14 RECIPE FRESCO EXG MAY 14 RECIPE FRESCO

Ingredients

Serves 4

800g of wild fresh sea bass fillet

2 bunches of giant green asparagus

160g of salted butter

50ml of Pinot Grigio white wine

100ml of fresh double cream

200ml of homemade béchamel sauce (see below)

20g of chopped Italian parsley

20g of ground white pepper

50g of sea salt

A pinch of saffron

1 large lemon

1 tbsp of chopped garlic

Ingredients for béchamel sauce

250ml of milk

2 tbsp of white flour

80g of salted butter

A pinch of sea salt

A pinch of nutmeg

Method

For the sea bass, put 80g of butter to melt in a non-stick pan. When it’s ready, add the sea bass on the skin side first for 3 minutes. Before you turn it over, make sure the skin is golden. Leave for another 3-4 minutes to cook on the other side. Take off and leave on a plate to drain.

For the asparagus, in a deep pan bring to the boil some salted water. Add the asparagus and leave for 2 minutes, then drain.

For the béchamel sauce, melt the butter in a pan, then add the flour and stir continuously as you slowly add the milk. When it becomes the consistency of double cream, add the salt and the nutmeg. Now take off the heat and leave to cool.

For the saffron sauce, put 80g of butter to melt in a pan then add the saffron, wine and the double cream. Stir with a wood spoon until it’s mixed then slowly add the béchamel sauce. Stir continuously for another 2 minutes. Take off from the heat and add the parsley, salt and the white pepper.

To serve, using four large plates place firstly the asparagus, then the fish on top. Then top with the hot saffron sauce. Decorate with lemon wedges and buon appetito!

Get the Taste

Intimofresco

The Gables

116 High Street

Maldon

CM9 5ET

01621 843 197

www.intimo-fresco.com

More from Food & Drink

Being home to so many wonderful places to eat choosing where to go for dinner can often be difficult. With that in mind we’ve picked 20 of our favourite places to help you decide

Read more
Tue, 14:57

Stephanie Mackentyre continues her tour of Essex’s best eateries by stopping to eat at Dedham’s Sun Inn with her pooch

Read more
Friday, October 26, 2018

CyclesUK are a leading independent bike retail chain based in Essex and they have held a public vote to find the cafes that local cyclists love. The results are in and these are 10 of the best cycling cafes in Essex

Read more
Tuesday, October 23, 2018

Looking for somewhere special to enjoy a festive lunch with family and friends?

Read more
Tuesday, October 23, 2018

A hearty portion of pie and mash has been an Essex dining staple enjoyed for generations. We pick 15 places to go for a tasty portion of this local favourite

Read more
Tuesday, October 16, 2018

As an enduring British institution, it’s incredibly important to get your Sunday lunch right. Here are 12 pubs in Essex that know how to deliver precisely what you require.

Read more
Tuesday, October 9, 2018

The Essex Life Food & Drink Awards for 2018 took place on September 27th at Down Hall Hotel

Read more
Tuesday, October 9, 2018

Treat yourself to a pint of real ale surrounded by fresh sea air and coastal views at any one of these 12 glorious Essex pubs

Read more
Tuesday, October 2, 2018

Advances in agricultural technology have meant that the harvest scene across the county is much different today than decades ago. Hannah Salisbury from the Essex Record Office looks back at times gone past

Read more
Friday, September 28, 2018

We reveal the winner for the Chef of the Year award. Sponsored by Allstaff Employment

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Follow us on Twitter


Like us on Facebook

Topics of Interest

Food and Drink Directory

Local Business Directory



Search For a Car In Your Area

Property Search