Italian
Dentice in Potato Crust
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A delicate fish fillet of dentice (sea bream) marinated with lemon, basil, and white wine, wrapped in a thin potato crust and served with a sautéed spinach cream and passion fruit mayonnaise.
- Difficulty
- medium
Ingredients
10 items- Denticefillet
- Lemonzest
- Basil
- White Wine
- Oilextra virgin olive oil
- Potatoesfor the crust
- Waterfor wetting the potato slices
- Spinach
- Saltflakes for finishing
- Maionese al Frutto della Passione
Method
- Marinate the dentice fillet with lemon zest, basil, white wine, and oil.
- Cut the potatoes into very thin slices, lay them on a sheet of plastic wrap, wet them with water, and form a potato mat.
- Wrap the marinated dentice tightly in the potato mat and refrigerate for at least 7–8 hours.
- Sauté the spinach with a little salt and oil, then blend to obtain a spinach cream.
- Cook the potato-wrapped dentice (pan-fry or bake) until golden and crisp.
- Plate the spinach cream, place the dentice on top, add sautéed spinach on the side, drizzle with passion fruit mayonnaise, and finish with salt flakes.
