Sea bass fillet with Sunrise tomatoes

60 minutes
2 persons
Caloric value:
200 kcal
Protein:
111 g
Fats:
3 g
Carbohydrates:
7 g

Ingredients

  • Wild sea bass fillet – 280 grams
  • Tomatoes "Sunrise" "Moe Leto" – 40 grams
  • Eggplant "Noe Leto" - 300 grams
  • Smoked ricotta cheese – 100 grams
  • Potato spaghetti – 200 grams
  • Raspberries – 30 grams
  • Raspberries – 30 grams
  • For the sauce:
  • Cream – 100 grams
  • Milk – 100 grams
  • Ginger – 50 grams
  • And also salt and star anise.
Michele Brogi
Chef
Specially for you, Michele prepares amazing dishes of delicious Moe Leto vegetables!

Cooking

Sea bass fillet with potato spaghetti, eggplant and Sunrise tomatoes from MOE LETO.

Select large potatoes, peel, wash and pass them through a spiral grater to get a spaghetti-like straw, then rinse in water and discard in a colander to remove excess liquid. Let's leave the potatoes aside for now and prepare everything for smoking the ricotta.

The pan for smoking should be strongly heated on the fire, put a small amount of non-smoked sawdust and dry herbs (rosemary and thyme) on the bottom, wait until the contents of the pan begins to emit smoke, put inside a rack for cheese and ricotta on the grill inside. Close with a tight-fitting lid and leave for 10 to 30 minutes, depending on the initial weight of the product.

We peel the eggplant from Moe Leto, chop it in the form of the thinnest straws on the long side and while we put it aside, cut the tender and dense fruit into small cubes. We will saute the chopped pulp in olive oil, which we aromatize in a saucepan with a crushed garlic clove and a sprig of thyme. Fry the eggplant in aromatic oil, and cook the straw from the skin in a deep fryer until the thinnest crispy strands are obtained.

Prepare the sauce:mix the milk and cream, heat on the fire, in the meantime, prepare the ginger: grate the peeled root, add to the milk and cream, salt to taste, add a little badian, bring to a boil and remove from the heat.

Cut Sunrise tomatoes into small cubes, mix them in a bowl with spicy herbs and a little olive oil, salt and pepper, and leave them to marinate.

It's time to take out the flavorful smoked cheese.

Cut the sea bass fillets into portions and make shallow notches on the skin, salt to taste and fry in olive oil until golden brown.

Let's prepare the potato strings: the prepared potatoes are fried in aromatic olive oil with rosemary and garlic until golden. We take out our spaghetti and let them "rest" on a paper towel to remove the excess oil, then sprinkle with salt and dried rosemary – the strings are ready to serve!

Place the potato spaghetti on a serving dish; this will serve as a pillow for the flavorful Sunrise tomatoes mixed with some of the roasted eggplant pulp. Garnish with sliced raspberries and crispy strings of eggplant skin. Place the sea bass with a golden crust up, garnish with the remaining eggplant and ricotta cheese cut into thin slices. Finish the dish by sprinkling the composition on the plate with creamy ginger sauce and garnishing with basil leaves.

Bon appetit!

Back