22 October 2019by buononaturale

Ingredients for 4 people

  • 1 deli-grilled amberjack fillet of 250 gr
  • 1 pc of bottarga of 50 gr
  • 200 grams of melon
  • 30 grams of rice vinegar
  • 1 pack of almond pesto BuonoNaturale
  • 1 cooked potato
  • fish soup
  • 50 gr of small rocket
  • 2 slices of sandwich bread
  • salt
  • extra virgin olive oil
  • timut pepper

 

Method

Cut the amberjack to 3 mm high and set aside in a cool place.
Cut the melon into small cubes 3 mm on each side and leave to cool
Prepare an emulsion with pistachio pesto. Add 50 grams of pesto and 50 grams of water and set aside.
Finally the vinaigrette: 30 grams of vinegar 70 grams of fish stock and 25 grams of cooked potato and 30 grams of extra virgin olive oil.
Emulsify these ingredients with a blender or thermomix, season with salt, timut pepper and set aside.
Prepare the pancarrè and cut it into cubes and fry in extra virgin olive oil at 160 ° C then bake it to remove excess fat.
Now prepare the dish, arranging the amberjack slices, the melon cubes.
Put here and there some traces of pistachio pesto, dress with rocket leaves and sauces with the dressing.
Finally put a few cubes of fried bread and grated bottarga.

Enjoy your meal