Boiled trachinotus under steam sauce

2 servings


Cut the fish carcass with skin and bones into pieces. Slightly cut the skin in 2-3 places so that during cooking the pieces of fish do not deform. Then put them in dishes in one row with skin up and pour hot water (the fish should be covered with a liquid of 2-3 cm), add salt, peppercorns, bay leaves, onions, parsley, pili celery. When the liquid boils, remove the foam, reduce the heat, close the pan with a lid. Bring to readiness. Before serving, pour steamed sauce over the fish. Side with boiled potatoes OR mashed potatoes. Garnish with herbs.