Grand fish antipasto

Gualtiero Marchesi

For 4 people

4 scallop morsels
120 g of curly endive
20 g of pink peppercorns
200 g of citronette
30 g of ginger in brine
8 Sicilian red prawns
80 g of puréed peppers (made using cooked peppers cooked in tomato, onions and oil)
50 g of cream
120 g of baby squid
200 g of blanched turnip tops
160 g of salmon marinated in dill
120 g of dolceforte pear sauce
sprigs of dill
120 g of size 3 spaghetti
20 g of Osetra caviar
10 g of chopped scallion
10 g of chives
extra virgin olive oil
salt and white pepper


Gently fry the scallop morsels in a non-stick frying pan with a drizzle of olive oil and a pinch of salt. Meanwhile, dress the salad in a bowl with the citronette and salt, then place in the top left corner of a square platter. Complete with a few thin slices of ginger, the scallop morsel and pink peppercorns.

Mix the puréed peppers and the cream in a bowl and season with salt and pepper. Meanwhile, heat a non-stick pan and briefly cook the open prawns with a drizzle of oil and a pinch of salt. Place a spoonful of pepper sauce in the top right corner of the platter and lay the fried prawns on it.

Season the blanched turnip tops with the citronette, salt and pepper in a bowl; place them in the bottom right corner. Meanwhile, cook the baby squid in salted water, season with a little citronette and place them on the turnip tops.

Cut the marinated salmon into fine slices and position in the bottom left corner, complete with a quenelle of pear sauce and a sprig of dill.

Cook the spaghetti in a pan of boiling water; when cooked, drain and cool them under running water. Put the spaghetti in a bowl, season with salt and a little citronette, mix thoroughly and place in the centre of the platter; sprinkle with chives, lay the caviar in the middle with a spoon and complete with a pinch of chopped scallion.