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Per preparare il lavarello croccante: condire bene i filetti di lavarello con le erbe aromatiche tritate e avvolgerli nella pasta wonton. Scaldare una padella antiaderente con un goccio di olio extravergine di oliva e cuocervi i filetti di pesce in pasta 2 minuti per lato, fino a doratura. Conservare in caldo.
Per preparare il cremoso di cavolfiore: lavare e mondare il cavolfiore e tagliarlo a piccoli pezzi, in modo da ridurre il tempo di cottura. In una casseruola aggiungere il latte e portarlo a ebollizione, unire il cavolfiore e cuocere per 4-5 minuti. A questo punto frullare il tutto aggiustando di sale e pepe bianco e conservare in caldo.
Per preparare la cipolla rossa in carpione: in una casseruola unire tutti gli ingredienti liquidi con lo zucchero e portare ad ebollizione. Tagliare la cipolla in 6 spicchi e sfogliarla a strati, immergerli nel carpione caldo e lasciarli riposare per alcuni minuti. L’intensità del carpione varia in base al tempo di immersione della cipolla all’interno del liquido: è possibile aumentare i tempi di riposo (anche fino a qualche giorno), a seconda dei gusti personali.
Per comporre il piatto: al centro del piatto adagiare il lavarello croccante, aggiungere il cremoso di cavolfiore e, infine, adagiare sopra il pesce i veli di cipolla ben asciugati dal carpione.
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