Grayling in Shallow pan
Temolo in Tegame
Graylings cooked in shallow pan with leek, white wine, extra virgin olive oil and parsley.
The grayling in shallow pan It's an essential fish main course, suitable for lunch or dinner, where the delicate flavor of the fish is enhanced with a moderate seasoning. The recipe focuses on the balance between the softness of the flesh, the aromatic note of the leek, and the final freshness of the parsley, while the dry white wine helps keep the sauce fragrant and light. Cover and cook over low heat It promotes gradual heat penetration and helps retain the fish's moisture, without requiring elaborate sauces. The result is a simple dish, with a pan juices delicate and a tender texture. The grayling in shallow pan belongs to traditional Italian cuisine. The same combination can also be used for cooking baked in parchment, always short and at controlled temperature.
Instructions
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6 steps · natural Italian voice
Prepare the leek
Finely chop only the white part of the leek and pour it into a skillet with extra virgin olive oil. Heat over medium heat and let the leek wilt without burning it: it should become soft and translucent, with a delicate aroma and without taking on a dark color.
Unite the graylings
Add the already cleaned graylings to the skilletArrange them so they can cook without overlapping. Let them cook in the oil and leek for a few minutes, turning them gently if necessary. The surface should be lightly browned, while the bottom should retain a slight sizzle.
Deglaze with white wine
Wet the graylings with dry white wine and let the alcohol evaporate over high heat for a few moments. Wait until the pungent aroma of the wine fades and an aromatic liquid remains at the bottom, without letting it dry completely.
Complete cooking
15 minCover the skillet, lower the heat Cook the grayling for about fifteen minutes. Maintain a very gentle boil and make sure the bottom remains moist; cooking is complete when the flesh appears opaque and comes away easily from the bones.
Regulates and perfumes
Remove the lid, season with salt and pepper graylings as needed, then turn off the heat. Add the finely chopped parsley with the heat off, distributing it over the fish and the pan juices: the aroma must remain fresh and the seasoning must not darken.
Alternative baked in parchment
15 minTo bake, use the same ingredients and wrap the graylings in foil. Bake at 180°C (356°F) for about fifteen minutes. Carefully open the foil and check that the flesh is opaque, tender, and beautifully flavored with the seasoning.
Chef's Tips
Cook the graylings covered and over low heat for about fifteen minutes, so that the heat penetrates evenly without excessively drying the pulp.
Ingredients
- Ingredients for 4 people
- 4 graylings of 300-350 g (12.35 oz) each
- (2 tbsp) 2 tablespoons of chopped leek (white part only)
- (1 tbsp) 1 tablespoon of finely chopped parsley (4 tbsp) 4 tablespoons of extra virgin olive oil finely chopped parsley
- salt and pepper
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