Among the recipes for main courses of fish: Scapece Mullet

Among the excellent restaurants led by the Jeunes Restaurateurs d'Europe we chose the dishes (from starter to dessert) that belong to each area (and to a culinary tradition) of the Italian peninsula. Among the recipes of famous chefs: second fish dish of the restaurant signed Nicola Fossaceca of the “Al metrò” of San Salvo Marina (CH) Ingredients for 6:

• 12 mullets
• 100 g mixed salad
• 12 saffron pistils
• Peanut oil
• Salt

For the batter:

• 200 g of water
• 20 g of yeast
• 150 g flour 00
• 10 g salt
• 6 g sugar
• 1 g saffron

For the sauce:

• 40 g of white wine vinegar
• 50 g of wildflower honey
• 70 g of extra virgin olive oil

Preparation: Gutting, scaling the mullet. Prepare the batter by mixing the water, yeast, flour, salt, sugar and saffron. Let rise for 30 minutes. Dip the fish and fry quickly in peanut oil at 140 ° C. Mix with a blender or a whisk all the ingredients of the sauce for 2 minutes. Spread the watercress on the plates, and then the fish fries not too hot, complete with sauce, salt and saffron.