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San Pietro in corn crust

Difficulty: Medium Doses: for 4 people

1,200 g of Saint Peter’s fillets already ready,

100 g yellow corn flour,

3 eggs,

200 g of white asparagus,

50 g of butter,

5 tablespoons extra virgin olive oil,


white pepper.


The San Pietro fish has an oval body, flattened on the sides, with a big head and a characteristic dorsal fin that has long filaments. The color of the skin is golden-grey with yellow veins on the sides. Delicious meat that must always be very fresh.

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