La Reineta (Brama Australis) is a delicious, very light and soft fish, you are on the Chilean coast from the first to the tenth region.
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| Ingredients to make sauteed reineta to dill: |
| 800 grams of reineta fillets or any fish easy to remove the thorns before cooking 100 grams of white mushrooms cut into sheets 2 tablespoons of butter 3 cloves of garlic cut into finite sheets 3 tablespoons of olive oil delldo White pepper powder salt |
Ingredients to make sauteed reineta to dill:
2. It is a fish that has the characteristic of being able to start all its spines very easily when removing its central esquelón, so that you can eat without fear of thorns.
3. I recommend for this recipe any fish of similar characteristics.
4. In a large pan put the butter, olive oil, garlic and a little dill, heat a little and distribute the pieces of fish comfortably.
5. Cook over low heat and salt and pepper at ease, we also put a little more of dill on the fish and then turn very carefully (attention not to break the fillets when turning).
6. We season the other side in the same way and add the mushrooms (or prawns).
7. To cook a more moment just when it is cooked enough. (Do not cook too much time).
8. Serve hot in your sauce. Accompany with any cooked vegetable salad, I prefer only cooked fresh asparagus. Very light and delicious !!
