Here we come with the main course for Christmas dinner. Last year we presented a veal roast with candied fruits sauce, but this year we want to propose some fish: morsels of perch in almond crust, lightly spiced with Sichuan pepper berries and Persian blue salt 🙂 .
The morsels are very quick to prepare; you can safely bread them even a hour before lunch, making them cook only when you are sitting at the table. So the perch will cook slowly in the oven, while you can enjoy appetisers and the first course with your family 🙂 .
Now that you know three of the dinner recipes, do you want to hazard a guess on the theme we have chosen? To make it a more tasty and intriguing riddle we decided to offer a box of homemade gingerbread to the first one who will guess the theme.
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Perch morsels in almond crust
- 1200 g of perch
- 150 g of almonds
- 10-15 berries Sichuan pepper
- white pepper
- Brown sugar
- Blue salt of Persia
Chop the almonds together with white pepper and Sichuan pepper.
Cut the perch in morsels of about 3 cm and salt them; we recommend to use the blue salt because it gives a slight spicy aftertaste at the plate, but you can safely use the classic salt 😉 .
Bread the perch with chopped almonds and place the pieces on a baking sheet, making sure they do not touch each other; sprinkle with a little brown sugar.
Cover the pan with aluminum foil and let it cook in the oven at 180 degrees for 20 minutes, then remove the aluminum and continue cooking for another 10 minutes.
Blue salt of persia
This salt is mined in Iran, its particular color is given by the seepage of sylvinite. It’s very tasty, so pay attention to dose it; it leaves a pleasant spicy aftertaste in mouth 🙂 .
|If you wish for some news on Sichuan pepper take a look at the bottom recipe of creamy ginger soup recipe.|