ItalianNeapolitan
Pezzogna, Kunquat, Lardo and Saffron
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Pezzogna (sea bream) filleted and served as sashimi with homemade lardo, kumquat marmalade, fermented yuzu condiment, and saffron broth.
Ingredients
10 items- Pezzognawhole or filleted
- Fine Saltfor curing
- Extra Virgin Olive Oilfor glossing
- Lardohomemade
- Kunquatfor marmalade
- Alapegno (Jalapeño)for yuzuoso
- Vegetable Brothfor saffron broth
- Alga (Kombu)for infusion
- Gusci di Crostaceicrustacean shells
- Zafferano Pistillisaffron pistils
Method
- Fillet the pezzogna and lightly salt it to promote osmosis.
- Slice the fish into sashimi, obtaining 4-5 slices.
- Drizzle the slices with a little olive oil to gloss them.
- Alternate the pezzogna slices with slices of homemade lardo on a plate.
- Prepare kumquat marmalade by cooking the fruit with sugar (proportions not given).
- Prepare yuzuoso: finely dice kumquat peels and jalapeño, mix with 2% salt, and let ferment.
- Place a spoonful of kumquat marmalade on the plate, then top with the yuzuoso.
- Prepare saffron broth: combine vegetable broth, an infusion of algae and crustacean shells, and finish with saffron pistils. Heat.
- Pour the hot broth over the dish just before serving.
