As soon as young garlic appears on sale, hurry up to use all its possibilities. And they are huge! Unlike its autumn, very aged sibling, young garlic can be eaten raw without frowning, add whole heads to vegetable, meat and fish dishes, make mashed potatoes and soufflé from it. By the way, garlic baked in the oven is an amazing side dish for any fish dishes
INGREDIENTS
2 medium sea bass
1 head of young garlic
200 ml cream
medium bunch of dill
salt, freshly ground white pepper
vegetable oil for frying
Step 1
Disassemble the garlic into wedges and, without peeling, bake in an oven preheated to 220 ° C, 15–20 min. Then peel and mash with a fork.
Step 2
Chop the dill and add to the garlic mass, then pour in the cream and mix. Season with salt and pepper.
Step 3
Peel the fish, gut, remove the head, tail and fins; wash, dry and fry in hot oil over high heat for 4 minutes. from each side.
Step 4
Reduce heat, cover skillet and cook for 5 minutes more. Pour the garlic sauce over the fish and serve immediately.
BY THE WAY
If the season for young garlic has not yet arrived or has already passed, this dish can be prepared with the old one. Choose a small and sturdy head; removing the top husk, disassemble it into cloves. The teeth themselves do not need to be cleaned. Bake them in the oven, peel and mash as described in the recipe