Italian
Marinated Ombrina
by Giallozafferano · 2.9M subscribers on YouTube
Fresh marinated ombrina (sea bass) with citrus zest, fennel, and a vibrant green oil, served with a refreshing fennel-celery-apple extract and sweet-sour onion petals.
- Difficulty
- medium
Ingredients
20 items- Ombrinawhole, cleaned
- Lemon Zestzest of one lemon
- Orange Zestzest of one orange
- Lime Zestzest of one lime
- Fennel Frondsa handful of fennel fronds
- Extra Virgin Olive Oilfor the marinade
- Saltto taste, added at the end
- Dillfor the green oil
- Celery Leavesfor the green oil
- Chivesfor the green oil
- Leekfor the green oil, blanched
- 200 mlSeed Oilapproximately; for the green oil
- Fennelfor the extract
- Celeryfor the extract
- Green Applefor the extract
- Gingera small piece, for the extract
- Lime Juicejuice of one lime
- Pepperfreshly ground, to taste
- Maldon Salt(optional) — flaky salt, optional
- Cipolla in Agrodolce(optional) — sweet-sour onion petals, optional
Method
- Marinate the ombrina with citrus zest, fennel fronds, and olive oil. Refrigerate for about 30 minutes.
- Prepare the green oil: blanch dill, celery leaves, chives, and leek in boiling water; drain, blend with seed oil, heat until it sizzles, then strain through a coffee filter.
- Prepare the extract: chop fennel, celery, green apple, and ginger; add ice to the juicer and extract the juice; season with a pinch of salt.
- Remove the ombrina from the marinade, add lime juice and salt.
- Plate: place the ombrina in the center, add pepper, Maldon salt flakes, sweet-sour onion petals, dill, pour the extract around, and drizzle with green oil.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
