ReCIPES Ingredients 1 scorpion fish, butterfly cut (1.3 kg approx.) 3 potatoes ½ white onion Extra virgin olive oil 50ml white wine 300ml fish stock Salt White pepper Baked scorpion fish with potatoes tel. +34 610 172 763 [email protected] www.mibrasa.com Share your recipes! #mibrasa ReCIPES corp 3 kg ota hite vi wh co th co h p recipes! #mib (1 3 p ½ w tra wh Serves 3-4 10 minutes 1 Mibrasa GN 1/2 1 Mibrasa fish clamp METHOD • Peel the potatoes and cut into thick slices. Drizzle olive oil into a Mibrasa gastronorm and place in the potato slices. Chop an onion into julienne and lay on top of the potatoes with another drizzle of olive oil. Place in the oven and cook for 2 minutes. Re- move the tray, season with salt and pepper, add a dash of white wine and fish stock and return to oven. • Scale the scorpion fish and cut open to butterfly. Season the fish with salt and pepper and then place inside a Mibrasa fish clamp. Place the clamp on the top grill above the potatoes so the juicy flavours drip down. Leave all to cook for 8 minutes. • Serve the fish whole accompanied by some potatoes and onion.
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ReCIPES
Ingredients1 scorpion fi sh, butterfl y cut
(1.3 kg approx.)
3 potatoes
½ white onion
Extra virgin olive oil
50ml white wine
300ml fi sh stock
Salt
White pepper
Baked scorpion fish with potatoes
tel. +34 610 172 [email protected] www.mibrasa.com
Share your recipes! #mibrasa
ReCIPES
1 scorpion fi sh, butterfl y cut
(1.3 kg approx.)
3 potatoes
½ white onion
Extra virgin olive oil
50ml white wine
Baked scorpion fish with potatoes
Baked scorpion fish with potatoes
Share your recipes! #mibrasa
(1.3 kg approx.)
3 potatoes
½ white onion
Extra virgin olive oil
50ml white wine
Serves 3-4 10 minutes 1 Mibrasa GN 1/2 1 Mibrasa fi sh clamp
METHOD • Peel the potatoes and cut into thick slices. Drizzle olive oil into
a Mibrasa gastronorm and place in the potato slices. Chop an onion into julienne and lay on top of the potatoes with another drizzle of olive oil. Place in the oven and cook for 2 minutes. Re-move the tray, season with salt and pepper, add a dash of white wine and fi sh stock and return to oven.
• Scale the scorpion fi sh and cut open to butterfl y. Season the fi sh with salt and pepper and then place inside a Mibrasa fi sh clamp. Place the clamp on the top grill above the potatoes so the juicy fl avours drip down. Leave all to cook for 8 minutes.
• Serve the fi sh whole accompanied by some potatoes and onion.
Serves 3-4 10 minutes Serves 3-4 10 minutes 1 Mibrasa GN 1/2 1 Mibrasa fi sh clamp 1 Mibrasa fi sh clamp
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