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Cromaris Italia
Adris Group
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Cromaris by Giorgio Locatelli
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Recipes
Back to School Cookbook
Asian Cookbook
Fit Cookbook
Why Cromaris?
Species
Know your fishmonger
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Products
Masterclass by Cromaris
Large Sea Bass
Certificates
Sales and logistics
Brochures
Hatchery
Farm locations
Farm virtual tour
Processing
Vertical integration
Aquaculture & Fish feed sales
Sustainability
2021 Sustainability report
Farm locations
Environmental protection
Animal welfare
Local community
Employees
R&D
Our laboratories
Projects
Fish feed
Traceability
Business
Homepage
News
About Us
Our history
Letter of CEO
Cromaris Board
Careers inspired by the sea
Information Systems
Cromaris Italia
Adris Group
Contacts
Consumer
Cromaris by Giorgio Locatelli
Back to school
Fish One-on-one
Products
Recipes
Why Cromaris?
Species
Know your fishmonger
Media campaigns
Brochures
Customer
Products
Large Sea Bass
Certificates
Sales and logistics
Brochures
Hatchery
Farm locations
Farm virtual tour
Processing
Aquaculture & Fish feed sales
Vertical integration
Sustainability
2020 Sustainability Report
Farm locations
Environmental protection
Animal welfare
Local community
Employees
R&D
Our laboratories
Projects
Fish feed
Traceability
Business
en
Hrvatski
Italiano
Giorgio Locatelli event in Milano
Find out more
Cromaris published 2021 Sustainability Report
Find out more
Cromaris’ excellent results in the first half of 2022.
Find out more
Homepage
Recipes
Traditional
Recipes
Traditional
Traditional
Gourmet
Asian
Salads
Sea bass soup with pumpkin and rosemary
30 min
Serves
Complex.
Take the fish out and transfer the vegetables into the food processor (set aside several pumpkin cubes for serving). Separate the leaves from the rosemary and mix them in with the vegetables, dispose of the stem.
Oven-baked sea bream with sweet potatoes and beetroot
30 min
Serves
Complex.
Peel the onion, sweet potato and beetroot and slice them into thin rings. Place them into a baking dish previously drizzled with olive oil.
Smoked sea bass fillets with vegetables and pasta
30 min
Serves
Complex.
Take the fish out of the packaging, remove the skin, then cut the fillets into 6 smaller pieces.
Grilled amberjack steaks
30 min
Serves
Complex.
Once the steak is completely white in color and separates from the grill easily, it is done and ready to be removed from the grill. Serve it with a side of season salads and your favorite sauce.
Sea bream fillet with vegetables, spring beans and polenta
30 min
Serves
Complex.
Take it out of the packaging and pat it dry using a paper towel. Cut it in half lengthwise and then cut each of the halves into another halves to get 4 pieces. Add salt and pepper.
Grilled meagre steak
30 min
Serves
Complex.
The steak is ready to be flipped if you can separate it from the grill and done when it becomes white in color on both sides.
Grilled sea bream
20 min
Serves
Complex.
A 300–400 g gilthead bream should be grilled for 10–15 minutes. If the fish is bigger, you can cut the skin lengthways along the central bone.
Fish soup with sea bream balls
40 min
Serves
Complex.
This soup recipe uses every part of the fish, from its head all the way to its tail. Meat from the sea bream fillets will be used for simple fish balls, while the rest of the fish will be used…
Sea bass with vegetables and Brussels sprouts
60 min
Serves
Complex.
Most of us associate winter and the holiday season with Olivier salad, various stews and warm Brussels sprout salads. These ingredients also go well with sea bass. This recipe combines the classically served sea bass with potatoes and chard with…
Sea bream with vegetables and olives
60 min
Serves
Complex.
For the dressing: 2-3 garlic cloves 50 ml olive oil handful of parsley
All recipes
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