Whitefish fillet steamed with parsnips, passion fruit and capers: a recipe by Giuliana Germiniasi, chef of Capriccio restaurant in Manerba (one Michelin star) to give a new flavor to the best known fish of Garda Lake.
Ingredients:
4 whitefish
1 carrot
1 stick of celery
30g onion
2 sprigs of marjoram
2 sprigs of thyme
1 sprig of dill
2g of pink pepper in grains
1g of black peppercorns
10g capers
Cream of parsnip and laurel:
500g parsnips gross
2 bay leaves
2.5 liters vegetable stock
Sauce passion
100g passion fruit puree
3 egg yolks
60g brown sugar
80g butter, softened
Proceeding:
For the cream of parsnip:
Peel and chop the parsnips and cook in vegetable broth with bay leaves until they become tender; whisk
finely and sieve.
For the sauce passion:
Install a water bath passion juice, with egg yolks and sugar; bring the mixture to 60 ° C and incorporate the butter to obtain a cream smooth and homogeneous.
Clean whitefish removing the entrails and make fillets without removing the
skin. Prepare a court bouillon with celery, carrots, onion, marjoram, thyme,
dill and the pepper. Cook whitefish for 3 minutes.
Place in the bottom of a shallow dish cream parsnips, some
drop of sauce passion, some capers and lay the whitefish over.
Leave a Comment