Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
For 4 people
For the cone 300 g of red peppers extra virgin olive oil salt
For the fish breadcrumbs 100 g of amaranthus 100 g of baby quinoa 500 ml of extra virgin olive oil
For the fried fish 100 g of peeled langoustines 100 g of peeled prawns 100 g of sole fillets
For the cone Break up the cleaned peppers and cook on a low heat with a drizzle of oil and salt. When they are cooked, blend and sieve them. Spread the puréed pepper on a sheet of baking paper, dry it for 1 hour at 70° C and cut into squares of about 9 cm. Mould them into a cone shape and continue drying in the oven.
For the breadcrumbs Heat half of the oil in a pan to 200° C. Add the amaranthus, wait for it to swell completely (about ten seconds) and take off the heat. Do the same with the baby quinoa. Spread on baking sheets lined with kitchen paper and leave in the oven to dry out the excess oil for about 1 hour.
For the fried fish Thoroughly clean the langoustines, prawns and sole; blend then separately to obtain even pastes. Salt the pastes, put them into icing bags and make calamari-shaped rings on the fried amaranthus. In this way, the amaranthus will stick to the fish, allowing it to be moulded as you like. Repeat the operation with the quinoa, creating a finger shape. Fry everything at 160° C for a few moments.
Place the cone inside the special perforated plate, put the fried fish inside it, and eat with your fingers.
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