Wednesday, August 13, 2003
Bite with Belkys: Duetto Di Pesci
How many chefs does it take to prepare one plate? When it's a fish dish this delicious.. the more the merrier. We've got unique and delicious main course in tonight's Bite With Belkys.
The Dish: Duetto Di Pesci
The Chefs: The cooking team of Marcela Mur and Gerardo Perez
The Restaurant: Marcela's Italian Café
946 Normandy Drive
Miami Beach, FL 33141
In Front of Fountain
8 oz filet of salmon
8 oz filet of snapper
4 asparagus (peeled and boiled)
2 oz gorgonzola cheese
˝ cup flour
˝ cup olive oil
1 Tbsp of shallots
1 glass of white wine
˝ glass of clam juice
Juice from 1 Lemon
2 Tbsp of butter
Salt and pepper to taste
fresh chopped parsley for garnish
Take both filets and gently pound them together between plastic wrap or wax paper so they don't break apart. Place the asparagus and the cheese on the flattened fish and roll them carefully. Dip the fish roll in the flour then the egg wash. Pan-fry the fish with the olive oil until it is golden brown on both sides.
Place the fish in a baking pan, mix the clam juice and ˝ a glass of white wine and pour into the bottom of the baking pan. Place in the oven and bake for 12 minutes at 400 degrees.
In another pan, sauté the shallots with the butter and the shrimp. When the shallots are golden brown, add the remainder of the wine and lemon juice. Add salt and pepper to taste. Reduce heat and simmer until the sauce thickens.
Serve the fish covered with the wine sauce on a bed of fresh spinach and garnish with fresh chopped, parsley.
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