RomanItalian
Antipasto di Pesce
by Chef Max Mariola · 1.1M subscribers on YouTube
A Christmas Eve fish antipasto: fried cod on a smooth cauliflower cream with puntarelle salad and Cantabrian anchovies. A perfect starter for festive dinners.
- Difficulty
- medium
Ingredients
12 items- Cauliflowerto taste
- 1 pcsGarlic1 clove
- Saltto taste
- Extra Virgin Olive Oilto taste
- Nasello1 whole fish (about 1 kg), cleaned and filleted
- Flourfor batter
- Waterfor batter
- Coarse Breadcrumbscoarse breadcrumbs
- Puntarellea bunch, soaked in cold water to crisp
- Cantabrian Anchoviesin extra virgin olive oil, preferably Magno
- Peperoncino Rossoto taste, roughly chopped
- Frying Oilfor frying (e.g., vegetable oil)
Method
- Prepare the cauliflower: cut into pieces, blanch in salted water with a garlic clove until very soft.
- Drain cauliflower and garlic, place in blender with a pinch of salt and a drizzle of extra virgin olive oil. Blend until smooth cream.
- Clean the fish: remove head and guts, fillet keeping skin on. Cut fillets in half.
- Prepare the batter: in a bowl mix flour and water until smooth and fluid.
- Coat the fish: dip each fillet in batter, then coat with coarse breadcrumbs, pressing to adhere.
- Fry the fish in plenty of hot oil until golden and crispy. Do not overcook inside.
- Prepare the puntarelle: drain from soaking water, dress with the extra virgin olive oil from the anchovies, a pinch of salt, and roughly chopped red chili. Add whole anchovy fillets.
- Plate: spoon cauliflower cream on plate, lay fried fish on top, add dressed puntarelle, garnish with an anchovy fillet.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
