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San Pietro in corn crust
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
1,200 g of Saint Peter’s fillets already ready,
100 g yellow corn flour,
3 eggs,
200 g of white asparagus,
50 g of butter,
5 tablespoons extra virgin olive oil,
salt,
white pepper.
Introduction
The San Pietro fish has an oval body, flattened on the sides, with a big head and a characteristic dorsal fin that has long filaments. The color of the skin is golden-grey with yellow veins on the sides. Delicious meat that must always be very fresh.
Preparing
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