A sea forest

A walk on the bottom of the autumn sea. With Birra Moretti La Rossa in a Béarnaise sauce

31-01-2014
Sea forest, that is to say a slice of salted codfi

Sea forest, that is to say a slice of salted codfish with crispy scampi and Venere rice, red prawns, vegetables cooked in different ways, liquorish and Béarnaise sauce with Birra Moretti La Rossa by Giovanni Lorusso, chef at Le Lampare al Fortino in Trani. The dish was among the ten presented during Premio Birra Moretti Grand Cru 2013

My cuisine is based on dishes that need to leave a mark, but also on memories and emotions. Imagine a beautiful autumn day, you’re walking in a forest among warm and intense colours. This is my sea forest: a slice of salted codfish, crispy scampi, red prawns and vegetables with cooked in different ways, liquorish and Bérnaise sauce with Birra Moretti La Rossa. In this case the coriander’s delicate lemony scent and the spicy taste with its sweet and delicate aroma, makes it possible for the coriander to be used without prevailing on the dish.

Sea forest

Recipe for 4 people

INGREDIENTS
320 g salted codfish fillet
20 g red prawns
40 g scampi
50 g fresh cream
thyme and chervil to taste
30 g black Venere rice
3 g chives
5 g salmon eggs
3 g dehydrated seaweeds
10 g tomato sprouts and basil

Beer as an ingredient Birra Moretti La Rossa. Beer match: Birra Moretti Doppio Malto

Beer as an ingredient Birra Moretti La Rossa. Beer match: Birra Moretti Doppio Malto

For the vegetables
30 g peeled orange slices
10 g caper flower
40 g carrots
60 g potatoes
1 g saffron
1 red onion
30 g sugar
100 g raspberry vinegar
100 g water
200 g courgettes
food fibre to taste

For the Béarnaise sauce with beer
125 g clarified butter
1 egg yolks
50 g white vinegar
1,5 dl Birra Moretti La Rossa
5 g coriander
10 g salt

For the liquorish brittle
25 g Parmigiano Reggiano
5 g powdered liquorish

Giovanni Lorusso, chef of Lampare al Fortino in Trani, in the portrait of Francesca Moscheni

Giovanni Lorusso, chef of Lampare al Fortino in Trani, in the portrait of Francesca Moscheni

METHOD
Clean the salted codfish and obtain some fillets and season them. In the cutter, blend the other ingredients for the seasoning, add salt and pepper, sieve and then add the whipped cream and the chopped herbs. Place the seasoning on the fish, chill and cook at 160°C in the exterior, at 58°C in the heart.

Clean the prawns and remove the intestine, season them with oil, salt and pepper. Put them in a vacuum pack and keep to a side. Cook the Venere rice in salted water, leave to cool and drain, then put it in the fridge.
Clean the scampi, put them in a vacuum pack, season with salt and pepper and dehydrated seaweeds. Close the vacuum pack and beat it with a steak hammer. Put into a pastry bag and form a series of small balls then roll these in the rice. Freeze them and then fry them in lots of cold-pressed sunflower seed oil.

Place the salad, the orange slices, cut the caper flower into slices, clean the artichokes and cook them in a pot with a little vegetable stock, a garlic clove, salt, pepper and oil. Peel and cut the carrots then blanch them in water. Do the same for the diced potatoes and blanch them in water and saffron. Cook the onion with a little sugar and vinegar. Cook the courgettes in the microwave oven, wrapped in transparent cooking paper, mix the Parmesan with the liquorish and sprinkle over a heat pad and cook in the microwave.


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