Omaggio al Savoy Grill

In Daniele Pennati’s whitefish, a successful variation of the famous Omelette Arnold Bennett

30-01-2013
Smoked whitefish, warm zabaglione aromatised with

Smoked whitefish, warm zabaglione aromatised with Birra Moretti Grand Cru, misticanza salad with Birra Moretti Grand Cru vinaigrette by Daniele Pennati of Compagnia delle Osterie in Morbegno (Sondrio), finalist in the second edition of Premio Birra Moretti Grand Cru

This dish wants to be a tribute and a re-interpretation of a classic from the Savoy Grill, that is to say the Omelette Arnold Bennett. Not only that, but it is also a personal memory of my experience in London, when we served it with Cheddar cheese and flambéed it in the copper pan. I feel a very strong bond with this important period in my professional life.

Smoked whitefish, warm zabaglione aromatised with Birra Moretti Grand Cru, misticanza salad with Birra Moretti Grand Cru vinaigrette 

Recipe for 1 person

INGREDIENTS
150 g of smoked whitefish
2 dl of milk

for the zabaglione
100 g of organic egg yolk
200 g of clarified butter
3 dl of Birra Moretti Grand Cru
the juice of ½ a lemon

for the misticanza salad
heart of curly lettuce
heart of Salanova lettuce
heart of red leaf Lollo Rossa lettuce
wood sorrel
chervil
nasturtium
dill
white onion
1 dl of Birra Moretti Grand Cru

for the vinaigrette
150 cl of extra virgin olive oil
50 cl of Birra Moretti Grand Cru
salt
1 organic egg

The match: with Birra Moretti Grand Cru

The match: with Birra Moretti Grand Cru

METHOD
for the whitefish
Remove the head and fishbone from the whitefish and cut it in fillets. Put these in a vacuum pack with the milk and leave to rest for 12 hours in the fridge.
Drain the whitefish from the liquid, pat it dry and keep it in the fridge. Clean the white onion remembering to leave it whole. Put it in a vacuum pack with 1 dl of Birra Moretti Grand Cru. Cook in a Bain-marie at 70°C for 1 hour.

for the zabaglione
Reduce the Birra Moretti Grand Cru by two thirds until you obtain 1 dl.
Whip the eggs in a Bain-marie with the beer reduction. Once you have tripled the quantity, gradually add the clarified butter. Add salt and lemon juice to taste. Put the zabaglione in a 1/2 lt syphon with one charge. Leave to rest for 1 hour. Clean the misticanza salad.

for the vinaigrette
Emulsify the oil with the Birra Moretti Grand Cru and add salt to taste.
Heat the whitefish to room temperature and put the syphon in a Bain-marie and bring to 55°C. Fry the egg sunny-side-up.

for serving

Place the egg on the centre of a plate. Arrange the whitefish fillets and decorate with tassels of zabaglione with Birra Moretti Grand Cru. Flame with a torch (or under the salamander), garnish with the misticanza salad and season with a little Birra Moretti Grand Cru vinaigrette.

Also by Daniele Pennati: The Beer Split


Sections

A tutta birra

The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru