200g sea bream Fish from Greece
200g sea bass Fish from Greece
200g meagre Fish from Greece
200g pagro maggiore Fish from Greece
200g amberjack Fish from Greece
150g sea water
5g soya lecithin
2 untreated lemons
30g anchovy powder
80g flour 0
60g cold sparkling water
20g anchovy colatura
EVO oil to taste
Sunflower oil to taste
Salt to taste
Salt flakes q.b.
Ice to taste
Pepper to taste
Clean and fillet all five fish.
For the amberjack tartare: cut the fish into cubes of about 1 cm and season with oil, salt, pepper and lemon zest.
Now prepare the fillets of sea bream, sea bass, meagre and pagro maggiore, trying to give a different shape to each fish, so as to give movement to the whole dish.
In the meantime, blanch the glasswort in water for 20 seconds and immediately afterwards place it in water and ice.
For the sauce for the meagre, add EVO oil, lemon juice and anchovy colatura to a bowl and use a whisk (or fork) to create an emulsion.
Cook the fillets of all the fish with a little oil in a frying pan over a high heat: they should be cooked quickly so that the outside has a golden crust and the inside is tender.
Create the batter for frying the glasswort: in a bowl add the flour, 2/3 ice cubes and cold sparkling water, mix well. Place half of the glasswort in the batter with the help of tongs, dip it in and then fry it in seed oil for 2/3 minutes until golden brown.
To make the seawater foam: put the food-grade seawater and the soya lecithin in a blender glass and blend together with the aid of an immersion blender.
Serve all five fish fillets: pour the emulsion created with the anchovy colatura over the meagre; arrange the fried and blanched glasswort on the amberjack tartare, the anchovy powder on the pagro maggiore, the blanched lemon peel cut into julienne on the sea bass and finally cover the sea bream with the sea water foam.
Season with a drizzle of oil and salt flakes and serve.