Grilled Panaché of Fish and Crustaceans with Mediterranean Salmoriglio
Savour Ligurian tradition, discover auteur gourmet cuisine
Ingredients for 4 persons:
- fillets of assorted fish (amberjack, dentex and sea bass) 600 g
- red shrimp 200 g
For marinating:
- garlic 2 cloves
- thyme 1 bunch
- mint 1 bunch
- basil 1 bunch
- marjoram 1 bunch
- fresh oregano to taste
For the salmoriglio:
- dry white wine 50 dl
- fish stock, boiled down 100 dl
- extra virgin olive oil 90 g
- peel of one orange
- peel of one lemon
- savory 1 bunch
- “soffi di sale” gourmet sea salt to taste
- pepper to taste
Wash and dry the fish fillets, clean and remove the remaining bones with tweezers; separate them in halves. Clean the shrimp, leaving the heads and tails (only the shell should be removed). Put the fish fillets in a baking dish with extra virgin olive oil and a pinch of salt; allow to marinate with the herbs, previously washed and dried, and the crushed, unskinned garlic; cover with cling film and refrigerate for a couple of hours.
Preparate the salmoriglio by putting the salt, pepper, savory, and lemon and orange peel in a bowl; pour in the cold fish stock and the white wine, then whip with a hand-held blender, adding the oil. Grill the fish in a non-stick frying pan, browning the side with the skin, then place in a baking tray and finish by baking for five minutes in a 180 °C oven.
Arrange the fish on the plates, dress with the salmoriglio and garnish with roasted Belgian endive.