将鱼清洗干净并切片，然后去掉鱼骨。
准备腌料，在鱼片上撒上盐、糖和香草。
将鱼片拼在一起，放入真空箱中。以 62 度的温度蒸约 7 分钟。
同时，清洗橙子并切片。用特级初榨橄榄油、盐和茴香调味。
在平底锅中烘烤花椒，然后用刀切成细末。
上菜时，摆上鱼肉、橙片、烤胡椒，最后撒上香草和鲜花。
在菜肴上淋上特级初榨橄榄油作为点缀。
这道菜有自己浓郁的风味，为了进一步描述它的特点，我们可以想到一种 evo 油，如 Nocellara del Belice，这是一种横跨特拉帕尼省、巴勒莫省和阿格里琴托省的 Belice 谷地的典型栽培品种，也广泛分布于其他南部地区。 这是一种单一品种的橄榄油，果味中等浓郁，带有明显的草本气息，并带有番茄、朝鲜蓟和杏仁的味道。辣味和苦味中等偏上。黄中带绿。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
