difficulty
Bassa
preparation
40 Min
cooking
10 Min
servings for
4
products
ingredients
- 1 kg di filetto di ricciola abbattuto
- Semi di sesamo bianco e nero
- 2 cucchiai di colatura di alici
- Riso soffiato
- 10 cucchiai di miele d’arancio
- 5 cucchiai di aceto di mele
- 1 mango fresco
- Pepe verde
products
Preparation
Prepare the marinade immediately: dissolve the honey in a small saucepan with water over moderate heat. Add the vinegar and colatura di alici, transfer to a bowl, cover with cling film and leave to rest in the refrigerator for 24 hours without seasoning the fish.
At the moment of serving, slice the amberjack fillet carpaccio-style and season with green pepper.
Toast the sesame seeds and puffed rice.
Dice a not-too-ripe mango.
To serve: dress the fish only a few minutes before it is to be eaten, add the mango, the crunchy base and freshly ground pepper.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
