Bites of Snapper over cream of peppers with a hint of Aceto Balsamico

Bites of Snapper over cream of peppers with a hint of Aceto Balsamico

Fish

Level: Easy
Prep: 1 hour
Cook: about 20 minutes
For: 2 people

INGREDIENTS:
100 g Extra Virgin Olive Oil
160 g of fillet of snapper with skin
80 g di zucchini
16 g onion
20 g of taggiasche olives
40 g cherry tomatoes
60 g lemon
15 g salt
5 g parsley
4 g basil
0,5 g bay leaves
0,5 g tarragon
0,5 g black pepper in granules
0,5 g cloves
3 g corn starch
50 ml Chardonay wine
500 ml water
5 ml di Aceto Balsamico di Modena IGP

PREPARATION:

Boil the water with the wine, half a lemon, bay leaves, salt, cloves and black pepper in granules. Meanwhile, cut (mirepoix style) the onion and the
pepper and cook them on a low heat in a pan with some oil for about 5 minutes.

Lightly fry a zucchini slice (cut lengthways). Prepare a brunoise with olives, zucchini and cherry tomatoes. Let them rest with a bit of oil, salt, chopped tarragon and parsley. Pass the peppers through the cutter and sifter. As soon as the water and wine come to a boil turn off the flame and remove the pot from the stove.

Cut the filet of snapper in cubes, about 3.5 cm in size, and place them in the hot water for a few minutes. Fry a chiffonade of basil in a wok with some oil. On a plate put the zucchini slice dipped in the cream of peppers, add four cubes of filet of snapper, pour a drop of Aceto Balsamico di Modena PGI on each cube and then add some of the fried basil. On the right side of the plate pour three spoons of the cream of peppers and lay the brunoise on top of it.

Batteria di Balsamico

Variation of norvegian Baccalà With Aceto Balsamico di Modena IGP

Variation of norvegian Baccalà With Aceto Balsamico di Modena IGP

Fish

Level: Medium
Prep: 26 hours
Cook: about 40 minutes
For: 4 people

INGREDIENTS:
500 g Baccalà filet
500 g fresh spinach
150 g sugar
100 g red pepper
100 g green apple
100 g rice flour
80 g Tropea Red Onion PGI
25 g parsley
5 g salt
5 g pepper
1 litre milk
25 ml extra virgin olive oil
25 ml sparkling water
5 ml di Balsamico and honey
Pomegranate seeds
50 ml di Aceto Balsamico di Modena IGP

PREPARATION:

Soak the baccalá in cold water for 24 hours, take a portion of it and soak it for another two hours in milk. This part must cook with part of the julienne-cut Tropea Red Onion PGI until all the liquid evaporates. The other part is divided again in half, one part is fried after dipping it in a paste made of rice flour and sparkling water and served on a cream of red pepper.

To prepare the cream of pepper, fry the pepper in hot oil. Once the pepper cools remove the skin, blend the pulp while adding broth, the cream is served as a mirror for the fried product. Sprinkle drops of Balsamic and honey on top. The other part is steamed and served on a bed of spinach previously sautéed in butter. Place the Tropea Red Onions PGI, previously braised with Aceto Balsamico di Modena PGI, on top of the spinach. Finally place the baccalá on top and sprinkle drops of Aceto Balsamico di Modena PGI.

Take the portion of baccalá cooked in milk and blend it with olive oil, chopped parsley and a scent of garlic. Add salt and pepper if necessary. Using two spoons make quenelles and serve them with an apple cream. To prepare the apple cream, peel and cut the apples in pieces.

Cook the apples in butter and add some milk, blending everything until creamy. Place some Aceto Balsamico di Modena PGI and sugar in a pot and cook on a low flame until the liquid reduces to a quarter. Pour the creamy liquid on the quenelles. Serve the three different versions of the baccalá on the same dish.

Decorate with pomegranate seeds.

Pearls and Oyster

Oyster wit Balsamic Vinegar Pearls