We all know and love sandwiches: soft slices of bread that can hold many delicious ingredients combined a unique way, to be dressed with favorite sauces! Today, however, we offer you an original alternative featuring fish: the Sicilian-style sea bream tramezzino! Not your usual tramezzino, but a creation made with this highly appreciated fish, opened like a book and stuffed. It’s a main dish with an intense flavor, thanks also to a steaming process that releases all the aromas of lemon and parsley, allowing you to enjoy the tender sea bream meat to the fullest. For the filling, we chose a creamy mixture of sun-dried tomatoes and capers, reminiscent of the authentic flavors of Sicily. An unusual version to savor sea bream, ideal to serve the occasion of a lunch with friends, to surprise your fish-loving guests!
To prepare the Sicilian-style sea bream sandwiches, start with the filling: take the bread, cut the crusts 1and divide the slices into small squares 2. Then, take a blender, add the sun-dried tomatoes and capers 3.
Add the bread squares 4then the egg whites 5 and the extra virgin olive oil 6.
Activate the blender and blend the ingredients until you get a smooth cream 7then set the cream aside. Next, centro the cleaning of the sea bream 8. Make a cut along the belly of the fish from the tail to the head using scissors and remove the internal organs 9.
Rinse the fish thoroughly inside and out 10. Remove the fins with scissors. Then place the sea bream under running and start scaling it with a special tool (ora by rubbing the blade of a knife) from the tail to the head of the fish 11. Repeat the process until you have removed all the scales. Then remove the gills and cut the head 12.
Then, fillet the sea bream: make an incision along the back and cut deeply, working with the blade horizontally compared to the work surface 13 so you can separate the meat from the bone 14 and obtain the first fillet. Flip the sea bream and repeat the operation, detaching the meat from the bone to get the second fillet. Remove any remaining bones with tweezers 15. Proceed with the second sea bream to obtain more fillets and pat them lightly with paper towels to dry excess liquids.
Adjust with salt and pepper 16. Use a spatula to spread the Sicilian sauce over each fillet, covering the entire surface (17-18).
Place one fillet of the other, so that the part with the seasoning matches: this way, you’ll get two sea bream sandwiches 19. Set aside. Take a large steamer pot, fill it halfway with so that when you place the basket-ball, the does not touch the surface. Add the black peppercorns 20 and parsley stems 21.
Add the peel of one lemon 22 and place the basket-ball. Then pour the oil and lightly grease the basket-ball to prevent the fish from sticking to the bottom during cooking 23 and position the sea bream sandwiches 24. Let them cook for about 10-13 minutes with the lid .
Meanwhile, take a plate and place the previously washed and dried arugula it 25; using a kitchen spatula, transfer the cooked sea bream sandwiches onto the arugula bed 26. Now your sandwiches, still warm, are ready to be served 27. If you prefer, you can add olive tapenade to the filling and dress with a drizzle of extra virgin olive oil!
For the translation of some texts, artificial intelligence tools may have been used.
