Raw and Marinated Fish, Courgette Sprouts and Salted Ricotta Cheese

Seafood

1. Clean all the fishes and shellfishes and keep them in container with seawater and just a bit of ice.
2. Skin  the cuttlefish  and remove the small bone inside; cut them in wide rings.
3. Remove the head  from the octopus.
4. Cut in small pieces the bonito fish and scorpion fish.
5. Clean the shellfish: shell and remove the intestine of  the purple prawns, the scampi; then open the venus clams leaving half of the shell.
6. In the meantime zest the lemon making sure there is no white pith and blanch them  in 200 gr of water, 50gr of sugar and 30 gr of salt for roughly 10 minutes, let them cool in the liquid.

Courgettes

1. Cut the courgette sprouts in 3 cm slices and blanch them in salted water for around 3 minutes.
2. Cool them down in ice.
3. Stuff them  with salted ricotta, black pepper and minced mint.
4. Season the courgette with extra virgin olive oil and grated lime zest.

Completion

1. Remove the fish and the shellfish  from the seawater.
2. Flavor the bonito fish, the scorpionfish and the purple shrimps with the  grated orange zest, extra virgin olive oil and Fior di Sale cheese.
3. Flavor the small octopus, the cuttlefish, the Venus clams and the prawns with grated lime and fior di sale chesse  and the shrimp with grated lemon.

Plating

1. Place all the elements on  a plate,  possibly a black one together with  some pieces of tarallo biscuits  and dress with some very delicate extra virgin olive oil.

Raw and Marinated Fish, Courgette Sprouts and Salted Ricotta Cheese

No ratings yet

Print Recipe Pin Recipe

Tried this recipe?Let us know how it was!