TYPOLOGY: fish

CATEGORY: Appetizer

INGREDIENTS:

50g seabass

2 shrimps

2 cuttlefish

Polenta

250 g parsley 

1lemon grass

10 g oil

5g aspic

Salt and pepper 

Squid ink powder 

METHOD:Make the parsley chlorophyll: chop the parsley and put it in 40ml water and aspic( which has been dissolved in water beforehand); let it rest for 2 hours. Strain through a sieve.

Create thin polenta wafers, brown them in butter until they become crispy on the outside and soft inside. 

Heat the leftover fish in the oven (7/8 minutes at 90°). 

Chop the lemon grass. Serve on a rectangular plate, put the parsley chlorophyll in three points of the dish, lay gently a polenta wafer, put the fish on top, add a little oil, and the lemon grass. Finally spread some cuttlefish ink powder.

 

WINE: Friulano    

ALLERGENS: Fish