In summer, when the heat is very suffocating, it’s good to eat light foods. Fish is often the undisputed protagonist of delicious dishes. You don’t need to go to the restaurant if you want to savor a few tasty morsels and you can also spend a little. For this reason, today I propose you a fish dish with a delicious Mediterranean scabbard fish. This kind of fish has got ribbon-like body and it has a silver color. Its white meat allows the preparation of any recipe. I propose a mille-feuille that it’s simple and tasty. Before describing the preparation, I want to reveal a small trick with which to flavor the breading of fish: add powdered capers in salt. Method: rinse, drain and pat the capers with paper towels. Place them in a baking pan and cook at 80° Celsius degrees for at least 6 hours. Then cool and blend them in a mixer: the fine powder is done!
Serves: 4
For the scabbard fish fillets:
- 350 grams Mediterranean scabbard fish fillets
- 2 whole eggs
- 50 grams breadcrumbs
- 25 grams grated Grana Padano and Caciocavallo cheese
- 150 grams smoked scamorza
- 1 minced garlic clove
- Parsley leaves
- Basil leaves
- Capers powder to taste
- Fresh ground black pepper
- Sunflower oil
- Salt
Method
Rinse the fish fillets, dab them with kitchen paper and pass in beaten eggs and then in a mix of breadcrumbs, grated cheese, chopped parsley, capers powder, garlic and pepper. Fry in plenty of hot seed oil 2 minutes per side. Drain on kitchen paper and prepare the mille-feuille alternating the fillets with a layer of sliced smoked scamorza cheese and basil leaves. Bake at 200° Celsius degrees for 5 minutes at most. Remove from the oven and salt lightly.
For the peppers cream:
- 4 medium-sized red peppers
- Extra virgin olive oil
- Salt
- Fresh ground white pepper
Method
Wash and dry the peppers then cook in the oven at 180° Celsius degrees for about 30 minutes. Remove from the oven and let cool. Eliminate peel and seeds. Blend with the remaining ingredients and set aside.
For caramelized crispy onion:
- 400 grams Tropea onion
- 90 grams caster sugar
- Apple vinegar to taste
- Salt
Method
Clean and wash the onions. Cut into thin slices, then put the sugar and onions in a non-stick pan and cook over medium-high heat for about 7-8 minutes. Add the vinegar halfway through cooking. Salt.
Plating
Pour the peppers cream with the help of a pastry ring giving a rather circular shape. Place the mille-feuille on top and garnish with caramelized onion and basil leaves.