Fish with zabaglione Martini

Fish with zabaglione Martini


Ingredients for 8 people:
4 bream to 350 grams each. - A leek - and 3 egg yolks - sage - parsley - dry martini - olive oil - salt - white pepper
 Preparation:
Having gutted and scaled sea bream, season inside and out with salt, pepper, stick them in the belly of a sprig of sage, then place them on a baking sheet on a bed of leeks into rounds, moisten with a drop of martini , a little olive oil and bake at 180 ° C for 25 'or so, then sfornatele and keep warm. Transfer the juices of the fish in a large frying pan and allow to dry, then frullatelo. Gather in a bowl the egg, egg yolks, salt, pepper and egg shells, 6 / 2 Martini, immerse the container in a water bath kept warm over a low flame and mounted with a whisk, until you get a frothy zabaglione towhich should be incorporated into the mixture preparation. Sea bream served with hot zabaglione, chopped parsley and a seal of boiled vegetables.