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:
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.
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