Slice of fish à la Cristoforo Colombo’s style
Select a fillet of common dentex or gurnard fish, which are generally to prefer because of their solid flesh, and let it soak for 2 hours in a mixture consisting of two parts of vinegar, one part of aged grappa, a bunch of herbs (sage, thyme, parsley) and a clove of garlic (cut in two parts).
Withdraw the fillet and place it a frying pan on a layer of chopped carrots, onions, celery and pour over the marinade by adding oil, salt and pepper.
Let it cook on high heat for 15 minutes and then in the oven until the fillets are cooked. Serve with olives and steamed potatoes.
Recommended Grappa:
Poli Cleopatra Prosecco Oro
- Ingredients:
1 slice of common dentex or gurnard
2 shot of dry white wine
1 shot aged Grappa
Sage
Thyme
Parsley
1 clove of garlic
1 carrot
1 onion
Olive oil and salt q.s. - Author:
- Gianni Rifaldi, Ristorante Geniu - Genova
- Typology:
- Second course
- Preparation time:
- About 20 minutes
- Notes:
