将湖鱼片成鱼片，旋转后用水、盐、糖、香草、柠檬和橙皮腌制 12 小时。
腌制后，用特级初榨橄榄油在 60 度的高温下煮 15 分钟。
烹饪完成后，继续包装锅具。
准备带骨炖鱼：煎特级初榨橄榄油、大蒜、切碎的凤尾鱼和葱。加入切片、去骨和切块的鱼，然后用白葡萄酒勾芡。加入樱桃番茄和水，煮熟后过滤。
将香草切碎并晾干。
上菜时，在底部放上瓜泽托酱汁，然后放上之前在烤箱中以 180 度烤 4 分钟的烤肉串。
最后撒上香草粉。
我们对这种拉瓦尼纳埃沃（Lavagnina evo）橄榄油很感兴趣，这种品种是利古里亚海湾的特色，尤其是在热那亚省。这种 EVO 油带有香草的余味（与菜肴搭配得很好），果味适中，呈绿色，并带有杏仁和朝鲜蓟的味道。苦味和辛辣味适中，色泽黄中带绿。
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.
