Amberjack (Ricciola) with sweet pearls of Calabria (olives) and crispy vegetable rings
Ingredients for 10 people
Amberjack N° 10 350 gr. each
Calabrian sweet olives 250 gr.
Green peppers 180 gr.
Potatoes 250 gr.
Zucchini 180 gr.
Red onions 180 gr.
Lemons 3Flour 35 gr.
Beer 3 dl.
Bread-crumbs 85 gr.
Rosemary 10 crisps
Wild fennel 10 crisps
Garlic 2 clovesChives 20 crisps
Extravergin olive oil 2 dl.
Fresh dill 30 gr.Frying oil 1 lt.
Red ground pepper 20 gr.
Eggplants 180 gr.
Cougette flowers 30 gr.Basil 30 gr.
Procedure
Clean, wash and filet the fish and after season it only with salt. Roll the fish filets and seal them with the chives tails . Place a sprig of rosemary and wild fennel over the filets and then lay them on a fish steaming tray and let them cook for 15 minutesMeantime, wash the olives well and fry them in a pan with extravergin olive oil, garlic, red ground pepper, salt. Add a little bit of water and let everything cook for other 10 minutes at medium heat. Take a bowl and mix the flour with a pinch of salt, bread crumbs, red ground pepper and the beer to obtain a smooth batter. Peel and wash potatoes, green peppers, zucchini, onions, courgette flowers, eggplants and basil. Cut the vegetables with a round cutter to make rings.Dip them in the batter you have made in advance.Fry one at a time the different types of vegetables in plenty frying oil. As soon as the vegetable rings start to brown place them on a blotting paper so they can loose the extra oil . Do the same thing for the whole basil leaves and the zucchini courgettes. On an serving platter put some sauce made with the olives and arrange the filets of amberjack which will be served with crispy vegetable rings and lemon slices.
Domenico Guarino
Ingredients for 10 people
Amberjack N° 10 350 gr. each
Calabrian sweet olives 250 gr.
Green peppers 180 gr.
Potatoes 250 gr.
Zucchini 180 gr.
Red onions 180 gr.
Lemons 3Flour 35 gr.
Beer 3 dl.
Bread-crumbs 85 gr.
Rosemary 10 crisps
Wild fennel 10 crisps
Garlic 2 clovesChives 20 crisps
Extravergin olive oil 2 dl.
Fresh dill 30 gr.Frying oil 1 lt.
Red ground pepper 20 gr.
Eggplants 180 gr.
Cougette flowers 30 gr.Basil 30 gr.
Procedure
Clean, wash and filet the fish and after season it only with salt. Roll the fish filets and seal them with the chives tails . Place a sprig of rosemary and wild fennel over the filets and then lay them on a fish steaming tray and let them cook for 15 minutesMeantime, wash the olives well and fry them in a pan with extravergin olive oil, garlic, red ground pepper, salt. Add a little bit of water and let everything cook for other 10 minutes at medium heat. Take a bowl and mix the flour with a pinch of salt, bread crumbs, red ground pepper and the beer to obtain a smooth batter. Peel and wash potatoes, green peppers, zucchini, onions, courgette flowers, eggplants and basil. Cut the vegetables with a round cutter to make rings.Dip them in the batter you have made in advance.Fry one at a time the different types of vegetables in plenty frying oil. As soon as the vegetable rings start to brown place them on a blotting paper so they can loose the extra oil . Do the same thing for the whole basil leaves and the zucchini courgettes. On an serving platter put some sauce made with the olives and arrange the filets of amberjack which will be served with crispy vegetable rings and lemon slices.
Domenico Guarino
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