Tuesday , 22 August 2017
Ultime News

Sea bass fillet with diced tomato and Calabrian olives; Prawn Nighiri and basmati rice on nettles.

Chef Luigi Quintieri

Ingredients (4 people)

4 Sea bass fillets of approx 300gr each

200gr of cherry tomatoes

5gr of garlic

5gr of fresh chilli

20gr of fresh parsley

40gr of olives (green or black)

120gr of basmati rice

20gr of sugar

10gr of rice vinegar

120gr of carrots

40gr of extra virgin olive oil

20gr of salt

4 large king prawns

10gr of wasabi paste

20gr of Alga Nori

500gr of Nettles

30gr of butter

10gr of ginger

10gr of Pecorino cheese

60gr of Chestnut bread

For the decoration:

10gr of sesame seeds

20gr of filo pastry

8 Spring onions

 

Preparation:

Place the Sea bass fillets in a baking tray and season with salt and some extra virgin olive oil.

Meanwhile, wash and diced the tomato, crush the garlic and chop the parsley and chilli. Heat a frying pan and add some extra virgin olive oil, when the oil is warm add the olives and the the chopped and diced vegetables let it cook for a few minutes, when the mix is cooked leave aside to use later.

Now wash the rice in cold water until clear is coming out, this is to eliminate all the starch. Leave it to soak for 15 minutes, after put it in a pot with a lid with a dose of water equal to its weight over high heat until it boils, reduce the heat to a simmer and let it cook for about 10 minutes.

When the rice is cooked remove it from the heat and let it rest for 10-15 min. Once the rice is cold mix it with the syrup (the syrup should also be cold).

Now take the prawns and clean them removing the heads, then put then in wooden skewers. Place the prawns in a pot with coiling water and let them simmer until they come up to the surface. When the prawns are cooked remove them from the skewers, remove the skin and making an incision on the side of the prawn to open flat (book style).

Marinate the prawns in water, rice vinegar and salt for a few minutes. After a few minutes dry them and then go to prepare the Nighiri. Using your hands take some rice and make a sort of “cylindrical” shape which you will then bath slightly in the wasabi paste, add one prawn and the roll in the Nori seaweed sheets.

At this point, let’s prepare the nettles. Firstly wash them and boiled them in boiling water and salt. When cooked place them in a bowl and season them with extra virgin olive oil, pecorino cheese, ginger and a pinch of salt and mix together.

Now let’s prepare the carrot nuggets by chopping them in bite size and boiling them, after cooked toss them with some butter and sugar until they are caramelised.

We complete the dish by placing a plate with the fillet of sea bass and pouring on top the hot tomato sauce and olives, on the other side place the nettles and simply rest on top the Nighiri of prawn. Dot around the caramelised carrots and finish the dish by placing a spiral of filo pastry, sesame seeds, chopped chives and a piece of chestnut bread.

 

EATALY - alti cibi