So here we are with the last of the recipes which will form the super-lunch in London, on April 28th. This signature dish was recently introduced in the menu at La Torre del Saracino in Seiano, Vico Equense, on the Sorrento peninsula. It is signed by Gennaro Esposito, a star in the panorama of Italian signature Mediterranean cuisine.
Seared white fish slice, with a variation of chlorophyll and minced aromatic herbs
Recipe for 4 people
INGREDIENTS
for the chlorophyll range
200 g lettuce
20 g parsley stalks
10 g wild carrot leaves
5 g fresh oregano
100 g cucumber
5 g fresh wild fennel
20 g fresh shelled peas
10 g fresh shelled broad beans
2 g chives
salt
extra virgin olive oil
lemon juice
for the minced aromatic herbs
5 g parsley leaves
3 g fresh wild fennel
3 g fresh thyme
1 g marjoram
2 g fresh oregano
2 g chives
extra virgin olive oil
for the red snapper slice
4 slices of red snapper, each weighing 100 g
40 g fresh peas (shelled and skinned)
40 g broad beans (shelled and skinned)
5 g chopped spring onion
extra virgin olive oil
salt
pepper
METHOD
for the chlorophyll variation
Gennaro Esposito, 43 years old
Quickly centrifuge the different herbs, vegetables and lettuce adding a few drops of lemon juice during the process.
Leave the juice to decant for a few minutes, then keep only the greener and thicker part and create an emulsion with the extra virgin olive oil. Salt and put aside in a cool place until service.
for the minced aromatic herbs
Carefully separate the leaves of all the aromatic herbs from their stalks, wash them, dry them and chop them finely. Transfer them into a small container and cover them with extra virgin olive oil.
for the red snapper slice
Using a pan, sear the spring onion very slowly with the extra virgin olive oil, then add the broad beans and the peas and salt and cook for 2-3 minutes on a moderate heat. Using a pastry cutter, form some small cylinders. Chargrill the fish on the skin side, salt it and leave it to rest for 3 minutes before serving.
FINISHING
Pour a veil of chlorophyll variation on the base of a soup dish, put the broad beans, peas and fish in the middle and brush the minced aromatic herbs over the fish.
The other recipes from the menu at Harrods
Carlo Cracco’s egg
Davide Scabin’s Pasta Shake
Chicco and Bobo Cerea’s Salad
Luciano Monosilio’s Carbonara
Massimo Bottura’s Veal
