Today we propose a dish rich in proteins, fibers, mineral salts, especially selenium, antioxidants against free radicals and the powerful omega 3 fatty acids, with anti-inflammatory properties and able to keep under control the levels of cholesterol. Sea bream fillets are delicate and go very well with Jerusalem artichokes that give to the dish a sweet and tasty flavor and with the sauce of cashew, Brazil nuts and capers, crispy, just a bit spicy and really irresistible!
Ingredients for 4 persons
8 fillets of sea bream, if small (4 if big)
500 g of Jerusalem artichokes
5 teaspoons of cashew nuts
7 Brazil nuts
4 teaspoons of capers
Extra virgin olive oil
2 cloves of garlic
1 sprig of rosemary
1 lemon
Chili pepper in powder
Sea salt
Peel the Jerusalem artichokes and soak them in water with a little lemon juice for some minutes. Drain the Jerusalem artichokes and cut them into slices. Heat in a frying pan a little olive oil and two tablespoons of water and add the Jerusalem artichokes, cook for ten minutes and stir often. Add now a glass of water and keep on cooking until the Jerusalem artichokes will be ready, add a pinch of sea salt. As soon as the Jerusalem artichokes will be cooked, remove them from the heat and keep them in a warm place. in a mixer add the cashew nuts, the Brazil nuts, half a clove of garlic, a pinch of chili pepper and blend all the ingredients until they will be well mixed. Don’t blend too much in order to preserve the crispness of the nuts. Pour the sauce in a bowl and add slowly the extra virgin olive oil until the desired consistency. Now heat a frying pan with a little olive oil, two tablespoons of water, the clove of garlic and the rosemary. Add the fillets of sea bream from the side of the peel, cook for 4 minutes then flip them and keep on cooking for two minutes. Flip again, add a pinch of sea salt fine ground and remove from the heat. Serve the fillets of sea bream with cooked Jerusalem artichokes and the sauce of cashew and Brazil nuts, enjoy your meal!
