Jacques Décoret
Cuttlefish "Risotto"by Ivano Mestriner
Dall'Italia Atelier Moessmer: il nuovo ristorante di Niederkofler aprirà il 12 luglio a Brunico. E sarà bellissimo
For 4 people
30 g of dried seaweed 200 g of white fish 1 head of curly endive 2 l of fresh whole milk salt, sugar and extra virgin olive oil 20 g of rennet
Clean the endive, wash it and make a salad with the white part only. Meanwhile, make some stock with 10 g of seaweed and 300 g of water. Bring to the boil. Heat the milk to 36°C, mix with the rennet and leave to rest for about 1 hour. Break the curd with the salted boiling water to make white curd flakes and leave to drain. Fillet the fish and cut into cubes.
For the wafer Dissolve 2/3 of sugar and 1/3 of salt with the seaweed and water. Cook until the mixture reaches a caramel consistency and pour onto a sheet of baking paper. Leave to dry.
Pour the hot seaweed stock into a bowl, followed by the cheese flakes, the cubed fish, the salt wafer and the raw endive.
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