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Fish Recipes from the Antica trattoria Sorrento

Among the recipes of great chefs will offer one with seafood of the chef Nunzio Spagnuolo of the Antica trattoria Sorrento 1930
The restaurant Antica Trattoria Sorrento 1930 presents a recipe of the chef Nunzio Spagnuolo: Palamito burned with two sesame and marinated eggplant, red onion, avocado and candied ginger. Among the fish recipes a tasty proposal for a menu for a summer dinner with friends. Ingredients for 4 people:
  • 320 g fillet of palamito (middle)
  • 30 g black and white sesame
  • 60 g avocado
  • 40 g eggplant
  • 15 g candied ginger
  • 20 g soy sauce
  • 20 g micro salad SAKURA
  • Salt and pepper
  • 10 g candied ginger
Procedure: Wash and gut the palamito and get a nice fillet deprived of blood;  through the fillet in sesame seeds and fry it over high heat  5 seconds per side seal everything, not to spill the juices and take it out immediately. Apart cut the eggplant into strips, flour them fry them and put them to marinate in soy. Meanwhile, cut julienne the red onions and cook sweet and sour (one part raspberry vinegar and half the sugar), peel the avocado and mix with oil, a pinch of salt and a dash of lemon in order not to oxidize the fruit. The presentation of the dish: Take a plate and arrange the medallions of palamito, add the marinated eggplant, red onion, slices of ginger, avocado and finally finish the dish with micro lettuce, sprigs of chervil and stems chives, topped with a drizzle of olive oil and soybeans derived from the marinades of eggplant.

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