Name: CRISPY SKINNED LOUP DE MER WITH LENTILS AND SMOKED EEL SALSA
Yield: 4
Cuisine: Italian Recipes,Modern Cuisine Recipes
Ingredients: loup de mer fillets 150 g (with the scales on): 4; Olive Oil: 200 millilitres; Pantelleria lentils or Champagne lentils: 160 grams; pale chicken stock approx.: 400 millilitres; saffron threads: 20; Extra Virgin Oil: 2 tablespoons; balsamic vinegar traditional aged: 1 tablespoon; fleur de sel; freshly ground pepper; blanched broad beans: 80 grams; smoked eel fillet cubed: 80 grams; semi-dried tomato fillets: 8; smooth parsley finely cut: 1 tablespoon; leaves finely chopped: 1 teaspoon thyme; savory leaves finely chopped: 1 teaspoon; balsamic vinegar traditional aged: 4 teaspoons; premium olive oil: 150 millilitres; Salt; freshly ground pepper

Features:

Cuisine:

Italian Recipes

Serves 4
Medium

Ingredients

Loup De Mer
4 loup de mer fillets 150 g (with the scales on)
200 millilitres Olive Oil
160 grams Pantelleria lentils or Champagne lentils
400 millilitres pale chicken stock approx.
20 saffron threads
2 tablespoons Extra Virgin Oil
1 tablespoon balsamic vinegar traditional aged
fleur de sel
freshly ground pepper
Smoked Eel Salsa
80 grams blanched broad beans
80 grams smoked eel fillet cubed
8 semi-dried tomato fillets
1 tablespoon smooth parsley finely cut
1 teaspoon thyme leaves finely chopped
1 teaspoon savory leaves finely chopped
4 teaspoons balsamic vinegar traditional aged
150 millilitres premium olive oil
Salt
freshly ground pepper

Directions

Wash and drain the lentils, then bring to the boil in the stock with the saffron and olive oil.
Season lightly with salt and continue cooking until the lentils are done.
Season with balsamico, salt and pepper and keep warm.
Heat up the olive oil to approx. 120°C.
Put the fish fillets on a mesh with a drip tray underneath it and keep pouring hot olive oil over them until the scales are crispy and standing up.
Then bake the loup de mer in a pre-heated oven at 80°C for approx. 3-5 minutes.
Season with fleur de sel and pepper.

Smoked Eel Salsa

Cut the tomato fillets into strips and place them in a bowl with the broad beans and herbs.
Season lightly with salt and pepper, add the olive oil and balsamic vinegar and stir carefully.
Arrange the lentils on four pre-heated 250°C plus POLETTO plates, place the loup de mer on top and serve the smoked eel salsa on the side.
The (crispy) scales stand up if you pour hot oil over them and they can be eaten along with the fish!

Cornelia Poletto

After her traineeships at a hotel management school and in the kitchen of top chef Heinz Winkler, Poletto worked as sous-chef in the star honoured restaurant “Anna & Sebastiano”. There she learned a lot about Italian kitchens at a high level. In 2000, Cornelia opened her own restaurant, “Poletto” with her former husband Remigio Poletto. In only the second year she received a Michelin star for her excellent cuisine. In 2010 the restaurant “Poletto” closed, but Cornelia quickly had a new project.

In June 2011 she opened “Cornelia Poletto” in Hamburg-Eppendorf – just a few meters away from the location of her previous restaurant. Inspired by Italy she then created a delicatessen adjoined to the restaurant; “Gastronomia”. “I wanted to create a place with a familial and uncomplicated atmosphere”, says Poletto. “And excellent food. I wanted to make the best roast chicken in town.” An extraordinary statement for a top chef, extraordinary like her gastronomy-concept. Furthermore Poletto opened “Cucina Cornelia Poletto” in March 2013, her own cooking school .

Poletto is often seen on television, for example; as coach in the cooking show “The Taste”. Her self-created recipes have been published in eight cookbooks. The latest is called “Koch Dich glücklich!” (Make yourself happy by cooking).

In April 2018 Cornelia opened “THE TWINS” by Cornelia Poletto in Shanghai together with her partner ZWILLING.

Portrait by: Oliver Lassen