by patrizio_eccechina
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Ingredients
Procedure
Clean and fillet the fish, then remove the bones.
Prepare the marinade by sprinkling the fillets with salt, sugar and herbs.
Pair the fillets and place them in a vacuum. Steam them at 62 degrees for about 7 minutes.
In the meantime, clean the oranges with a sharp edge and cut out the segments. Season the segments with Extra Virgin Olive Oil, salt and fennel.
Toast the peppercorns in a pan and chop them finely with a knife.
Proceed to serve by arranging the fish, orange segments, roasted pepper and finish with herbs and flowers.
Garnish the dish with a drizzle of raw Extra Virgin Olive Oil.
Oil and Flavor: perfect pairings for your recipes
The recipe turns out to be very balanced with non-sparkling flavors, and for this we need an evo oil such as Cucco, a cultivar typical of the coastal hills of the province of Chieti in Abruzzo. A monocultivar not very well known but interesting, medium fruity, tending to green, with hints of almond and artichoke. The bitter and spicy notes are of medium-light intensity. The color is yellow and from a medium fluidity.
