E per una volta proviamo anche un po’ a sincronizzarci: toh è venerdì! E allora pesce! E mi sa tanto che le spigole (al forno, con le patate), nooo, voglio dire, ma davvero serviva la ricetta? Touché, faccio così ogni volta! E’ che la spigola (al forno, con le patate) sarebbe anche un po’ il classico piatto dei principianti o sbaglio?! :-) Tipo che “non ho mai acceso nemmeno l’acqua sotto il fuoco (ah no aspetta, mi sa che è il contrario), però stasera avrei gente a cena e (manco a dirlo) gli rifilo le spigole con le patate (prossimo giro, spigole al sale, ihihih)“. Precisazione: posto che il piatto in questione troneggia sulle carte dei migliori ristoranti italiani e che sicuramente la stragraaande maggioranza delle persone sa perfettamente come prepararlo a regola d’arte (vabbè, ma che problemi mi faccio?! stà gente qui non viene mica a leggermi il blog, fiuuuu), diciamo che questo post lo dedichiamo, bè, a chi invece stò blog lo legge e quindi dicevamo, scena tipica! Sono un ometto alle prime armi in cucina (sììì, perchè sono soprattutto i maschietti, single, quelli che non hanno mai acceso nemmeno l’acqua…), ho invitato a cena gli amici (volendo esagerare, ho addirittura invitato nà tipa per far colpo) ed ho appena deciso che le spigole al forno, con le patate… ma sì, tutto sommato, potrei perfino farcela! Eheheh (la risata beffarda della Precy), giusto per evitare che la spigola resti troppo asciutta (ma dov’è finito il condimento? ah! scivolato tutto sul fondo, ehvabbè), le patate decisamente crude oppure orrendamente disfatte (uhm, dette tutte? vabbè, nel caso mi lasciate tranquillamente un commento che, tanto, sono lì per quello mi sa), ecco, allora io andrei…Spigole al forno con patate
per due persone
2 spigole di media grandezza già pulite
4 patate medie (ca. 400 g)
1 ciuffo abbondanti di prezzemolo fresco
1 rametto di timo
1 limone non trattato
1 spicchio d’aglio
olio extravergine d’oliva
1 pizzico di sale grosso
sale e pepe
Lavate le patate e sbucciatele (se sono novelle, di quelle con la buccia chiara e sottile, strofinatele bene con uno spazzolino, ma non sbucciatele, sono molto più buone!). Lasciatele in ammollo in acqua fredda per circa 15 minuti, così da eliminare l’amido in eccesso (verranno più croccanti!). Nel mentre, preparate un battuto con il prezzemolo, il timo, la buccia grattugiata del limone, l’aglio a pezzetti, il sale grosso ed olio quanto basta ad ottenere una cremina fluida (potete utilizzare il classico mortaio oppure, semplicemente, un mixer da cucina). Scolate le patate, asciugatele con cura, tagliatele a tocchetti e sistematele in una teglia: conditele con sale ed olio. Infornate a 220 gradi per 10 minuti, quindi regolate su 180 e proseguite la cottura per venti minuti. Intanto, farcite la pancia delle spigole con il battuto aromatico. Trascorso il tempo indicato, estraete la teglia dal forno, sistemate le spigole sulle patate, irrorate il tutto con il succo del limone ed infornate nuovamente per circa 15-20 minuti (appena gli occhi dei pesci diventano bianchi ed opachi, sono pronti!). Servite immediatamente.
P.S. nel caso interessasse anche l’abbinamento vino, tipo che la seratina è di quelle veramente speciali “e quindi non c’ho tempo di starmene due ore all’enoteca sotto casa (perchè, appunto, c’avrei da mettere al forno le spigole, le patate, ecc ecc…)“: Sauvignon friulano doc, firmato Vie di Romans :-)
Seabass with potatoes
for two
2 medium-sized seabass already clean
4 medium potatoes (about 400 g)
1 generous sprig of fresh parsley
1 sprig of thyme
1 untreated lemon
1 clove garlic
extra virgin olive oil
salt and pepper
Wash potatoes and peel them (if they are new potatoes, do not peel them). Let them soak in cold water for about 15 minutes. Prepare a pesto with parsley, thyme, grated lemon peel, chopped garlic, salt and olive oil just enough to obtain a smooth cream (you can use the classic mortar or simply by a mixer kitchen). Drain the potatoes, dry them carefully, cut into pieces and arrange in a baking pan: season with salt and oil. Bake at 220 degrees for 10 minutes, then settled on 180 and continue cooking for twenty minutes. Meanwhile, season the inner of seabass with spicy beat. After the indicated time, remove the pan from the oven, place the bass on the potatoes, sprinkle everything with lemon juice and bake again for 15-20 minutes (just the eyes of the fish turns white and opaque, they are ready!). Serve immediately.
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