Atlantic Muskrat
Second courses
Young
4 people
About 80 minutes
Ingredients:
About 1,500 kg muskrat
Twigs of wild fennel
Half a glass of olive oil
A sprig of parsley
1 shot Grappa
Salt q.s.
Pepper q.s.
Twigs of wild fennel
Half a glass of olive oil
A sprig of parsley
1 shot Grappa
Salt q.s.
Pepper q.s.
Preparation:
Clean the fish with care, make an incision along the back.
Introduce small semi-dried sprigs of fennel. Moisten it with olive oil, season with light chopped parsley, salt and pepper.
It is preferable to grill the fish on embers obtained from olives.
The fish itself should be surrounded by twigs of wild fennel.
Before cooking the fish, place it inside a previously heated and oiled grid, which will be turned to obtain a homogeneous cooking.
Before being served, splash the fish with Grappa, flambé it and bring it to the table, making sure the flame has not burned out.
Introduce small semi-dried sprigs of fennel. Moisten it with olive oil, season with light chopped parsley, salt and pepper.
It is preferable to grill the fish on embers obtained from olives.
The fish itself should be surrounded by twigs of wild fennel.
Before cooking the fish, place it inside a previously heated and oiled grid, which will be turned to obtain a homogeneous cooking.
Before being served, splash the fish with Grappa, flambé it and bring it to the table, making sure the flame has not burned out.
