It is estimated that around 1770 an Englishman named Woodhouse has had the bright idea of \u200b\u200btreating the local Sicilian wines of cooked and spirit, resulting in what today we all know the name of Marsala. The liquor would then be refined by other Englishmen who, attracted by the product would be moving into the area.
Today we use the Marsala to give flavor to many dishes, including fish. We see such a recipe for cook dory. At Trattoria Trinacria
menu we have a very good St. Peter Marsala Marco De Bartoli Vecchio Samperi, including but not reveal the secrets ... you have come to steal for yourself! :-)
Ingredients
1 or 2 fillets of John Dory with bay
person
shallot pepper oil
flour 2 cups dry Marsala
fish broth
Preparation
Empty and scaled the St. Peter's head off outside, fins and tail, then sfilettatelo. If the fish is big, calculated as a fillet per person, or 2. Dip the head, fins, tail and bones in the 0.75 water, flavored with shallots, 1 or 2 bay leaves and a few grains of pepper. Cook until the liquid has reduced by about half. Hours floured fish fillets and brown in a little hot oil, then pour into the pan 2 cups dry Marsala and 2 spoons of fish broth filtrate. When the sauce is well thickened, remove from the heat and serve piping hot fillets.
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