Sea Bream and Onion Sauce
Chef: Francesco Antonucci, New York
Ingredients for 2:
1 sea bream
2 red onions
3 tablespoons of Traditional Balsamic of Modena
3 tablespoons red wine
2 tablespoons olive oil
1 clove of garlic
1 knob of butter
Salt and pepper
Filet the bream, remove the bones but leave the skin
Finely slice the onions and cook with the whole garlic clove, in two tablespoons of olive oil
Cook for about 10 minutes over a low flame and be very careful not to burn
Add the red wine and balsamic and cook down
cook the bream on the griddle on both sides (skin side first to crisp)
When the fish is ready, warm the sauce, add knob of butter, salt, and pepper to taste
Serve the fish on the sauce
