A snapper turns into a sea urchin, a dish presented by Igles Corelli at "The CooKing Show" the show presented by Lisa Casali. The dish enhances every part of the snapper, including the scales, in an innovative and interesting way (photos by Abraham Caprani)
An eco-chef from the start, even before it became trendy, today his philosophy of circular cuisine is contemporary and in some ways pioneering. Igles, chef at Atman, in Villa Rospigliosi, Spicchio di Lamporecchio, Pistoia, has an innovative and creative approach with raw materials, including the less noble ones.
This dish is a filet of fish with crispy scales, potato mousse, sauce made with its head and bear garlic. In this case every part of the snapper is enhanced, including the scales, in a decisively innovative and interesting way. And of course this recipe has zero waste.
A snapper turns into a sea urchins
Recipe for 4 people
Lisa Casali with Igles Corelli. The show is broadcasted on Rai3 every Saturday at 6 pm and on Sundays at 10.10
for the potato purée
300 g white potatoes
30 ml extra virgin olive oil
50 ml vegetable broth
40 g Parmigiano Reggiano
1 teaspoon of lemon juice
ground black pepper
for the sauce with the head
1 snapper head
1 bunch of bear garlic
1/2 glass of water
1/2 glass of delicate extra virgin olive oil
for the presentation
2 tablespoons of almond flakes
Igle Corelli, now a chef at Atman restaurant in Villa Rospigliosi, Lamporecchio (Pistoia), tel. +39.0573.1603051
for the head and bear garlic sauce
Blanch the bear garlic for a few seconds in lots of salted water. Cool it immediately in water and ice. Drain the leaves, put them into the hand blender glass and blend until you obtain a purée, then strain. Remove the eyes and gills from the snapper’s head and put it into a bowl with ice and little water, to remove the blood.
Put the head in a small casserole tin, add water and bring to the boil. Turn off the heat, cover with a lid and leave to cool. Pour head and liquid in the hand blender glass and add the olive oil. Using the hand blender, mix for around 20 seconds. The result shouldn’t be a purée but you just need to roughly break the head, so as to extract its juices. Strain it. Add the jus from the snapper’s head and the purée of bear garlic, mix well and season with salt.
for the snapper
Put a pastry grill inside a deep baking tin, place the snapper filets on the grill with the skin looking up. Pour the oil in a pan and bring it to the boil. Collect the boiling oil with a ladle and pour it on a snapper filet: the skin will cringe and the scales will rise, as if it were a sea urchin. Repeat for the other filets, making sure the oil is always hot. Remove the extra oil from the pan, you can strain it and use it to fry fish. Put the snapper filets in the pan, always with the skin side looking up. Finish the cooking in a preheated oven at 200°C for around 6-8 minutes.
Spread two spoons of hot potato purée on each plate. Place the snapper filets on the potato mousse. Add the snapper head and bear garlic sauce. Finish by adding a few flakes of salt on the snapper filet and decorate with the almonds. Serve immediately.
Tecniche, ingredienti e iniziative della ristorazione attenta all'ambiente e agli ideali di Expo 2015, viste da Lisa Casali
Environmental scientist and sustainable cooking expert, she's the author of blog Ecocucina on D di Repubblica and of 5 books including “Tutto fa brodo”, "Autoproduzione in cucina" and "Cucinare in lavastoviglie"