Thick-sliced dentex with Taggiasca olives, cream of wild fennel and grated lemon, and fried red onions
Taste Ligurian tradition, discover auteur gourmet cuisine
Ingredients for 4 persons:
- dentex, approximately 1.5 kg 1
- Ligurian extra virgin olive oil 100 g
- pitted Taggiasca olives 100 g
- shallot 1
- garlic clove 1
- salted capers 50 g
- grated lemon peel 30 g
- hearts of wild fennel 500 g
- red onions 4
Procedure:
Clean the dentex, removing fins and scales. Rinse well and pat dry. Separate the fillets from the backbone. Make sure all bones have been eliminated and cut four portions from the thickest part. Make small slits in the fillets and insert Taggiasca olives all the way into them.
Steam the fennel and pass through a blender along with the lemon peel (yellow part only), the olive oil, salt and pepper. Clean the onions and cut in thin slices. Coat with a little flour and fry in boiling oil.
Heat the oil with the garlic clove, without removing the peel. Cook the dentex fillets in it, turning them once.
When the fish is cooked, prepare the dish by placing the fennel cream on the bottom, then the fillets and top with the fried onions. Garnish with aromatic herbs and Ligurian olive oil.