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+--- Thread: Baked Barracuda (/showthread.php?tid=102978)
Baked Barracuda - tubeN2 - 02-10-2004
[font "verdana, arial, helvetica"][size 2]Servings/Makes: 4 portions
Ingredients:
1.2 kg of barracuda
400 g cucumber
1 dl Extra virgin olive oil by San Giuliano oil mills
2 tbsp dry white wine
½ bunch of parsley
2 cloves of garlic
red peppers
lemons
Directions:
Once you have scaled, gutted washed and thoroughly dried the fish, rub into it salt, garlic, parsley and chopped red peppers. Put in the stomach a few bulbs of dried wild fennel, surround it with the onions, pour over some extra virgin olive oil and bake for 25 minutes on a medium heat. When the fish has reached cooking temperature, take it out and pour over the dry white wine. It will be cooked when the dorsal fin is easily removable. Cut into thin slices and leave to marinate for about 15 minutes in lemon juice, cucumber, white wine, salt and red peppers; take the cucumber from the marinade and place it on the service plate, place it carefully above the just cooked fish and quickly take it to the table. Serve on warm plates with extra virgin olive oil as required.[/size][/font]
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