Raw and cooked sea

The dish presented by young chef Giovangiuseppe Solmonese, consists of contrasting flavors, united by the unique scent of the local citrus.

Ingredients

1 Scallop, 1 lobster, 60 gr. redfish pulp Mesclun as required, Lemon thyme, Parsley, Ground Loaf, 3 Anchovies, Sea Urchin pulp, Roe, Mayonnaise, Citrus sauce

Directions

The dish presented by young chef Giovangiuseppe Solmonese, consists of contrasting flavors, united by the unique scent of the local citrus. After thoroughly to have cleaned the anchovies, let them marinate slowly in a lime juice, vinegar, salt and water. Meanwhile cook from side to side scallop, cooking it slightly and adding salt at the time. Arrange the scallop on a bed of mayonnaise to which is added the roe and sea urchin pulp, garnish the dish with marinated anchovies, gently positioned to form a circle, adding citrus sorbet in a glass and lobster passed in a mix of herbs and sliced and grilled bread. Redfish to complete the dish, cleaned and made into small pieces, seasoned with a little extra virgin olive oil and a pinch of salt, presenting it covered with few but essential leaves of mesclun, touch of class for a starter to be savored. To complete the dish, an elegant and glamorous mojito.

Dish reviewed in the May 2015 Ischianews magazine

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