Categories: ricette

by patrizio_eccechina

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Ingredients

  • Mixed lake fish No. 8 fillets

  • For the brine:

  • Herbs to taste
  • Sugar to taste
  • Water to taste
  • Salt to taste
  • Lemon peel no. 1
  • Orange peel no. 1

  • For the sauce:

  • Mixed lake fish 500 gr
  • Cherry tomatoes 500 gr
  • White wine to taste
  • Anchovies in oil n. 2
  • Garlic to taste
  • Extra-virgin olive oil to taste
  • Shallots to taste
  • Mixed herbs to taste
  • Chervil to taste
  • Lettuce to taste

  • For the batter:

  • 00 flour 100 gr
  • Potato starch 100 gr
  • Cornstarch 100 gr
  • Baking powder 5 gr

Procedure

Fillet the lake fish, spin them and marinate them in water, salt, sugar, herbs, lemon and orange peel for 12 hours.

After marinating, cook the skewer in Extra Virgin Olive Oil immersion at 60 degrees for 15 minutes.

After cooking, proceed to pack the skewer.

With the bones, prepare the fish guazzetto: sauté Extra Virgin Olive Oil, garlic, chopped anchovies and shallot. Add the filleted, boned and cut fish, then deglaze with white wine. Add cherry tomatoes and water, let cook and strain.

Finely chop the herbs and allow them to dry.

Plate by placing the guazzetto sauce on the bottom, then arrange the skewer previously cooked for 4 minutes in an oven at 180 degrees.
Finally, sprinkle with the herb powder.

Oil and Flavor: perfect pairings for your recipes

We were intrigued by this Lavagnina evo oil, a cultivar that characterizes the gulfs of Liguria, particularly in the province of Genoa. EVO oil that has an aftertaste of aromatic herbs (which go well with the dish), medium fruity, green type, with hints of almond and artichoke. The bitterness and spiciness are of medium intensity, and the color is yellow with green highlights.

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