Steamed sea bass with apples and balsamic vinegar

Steamed sea bass with apples and balsamic vinegar

Branzino al vapore con mele e aceto balsamico

Ingredients: 500ml. of dry white wine; 500ml. of water; salt; 8 large lettuce leaves; 4 sea bass fillets; freshly ground salt and pepper; 2 apples peeled and cut into segments; traditional balsamic vinegar from Modena, aged; extra virgin olive oil; fresh bay leaves.

Preparation: In a medium casserole dish, put the wine, water and salt. Bring to the boil. Add the lettuce leaves.
After a few seconds, remove them without breaking and put them in iced water.
Keep the cooking liquid.
Take the leaves out of the iced water, put them on a clean level surface and dry them carefully. Season the sea bass fillets with salt and pepper.
Place each one on a lettuce leaf, cover with another and fold the top leaf underneath the fillet. Fold the bottom leaf upwards to create a parcel.
Put a steamer basket over the liquid or transfer them into a steamer. Bring to moderate boil and place the parcels in the basket.
Cover and cook for 10 - 12 minutes.
During the last 5 minutes, add the apple segments.
Preparation of the plate
Place the apple segments in a circle at the center of the plate.
Arrange the fish, spray with balsamic vinegar and oil, garnish with bay leaves and serve immediately.