Per la preparazione del luccioperca marinato con umeboshi:
Pulire e deliscare 500 g di filetto di luccioperca e affettarlo molto finemente con l’aiuto di un coltello.
Preparare una soluzione composta da 3 dl di vino bianco, 100 g di acidulato umeboshi, sale, pepe e 1 pezzetto di lemongras.
Unire il composto alle fettine di luccioperca e lasciare marinare per 3-4 ore.
Trascorso il tempo, scolare il pesce dalla marinata, asciugarlo e condire il tutto con un goccio di olio extravergine di oliva.
Per la preparazione delle puntarelle e arance:
Pulire e tagliare 2 arance a vivo e ricavare il succo dall’arancia rimanente.
Mondare e pulire 1 cespo di puntarelle, tagliarle in quattro e condirle con sale, cardamomo e il succo di arancia.
Per comporre il piatto:
Posizionare il carpaccio marinato di luccioperca al centro del piatto e guarnire con le puntarelle e le fettine di arance tagliate e vivo.
Puntata del 17.11.2014 con Andrea Bertarini
RSI Piattoforte 17.11.2014, 17:10
Ricetta in breve 17.11.2014
RSI Piattoforte 18.11.2014, 14:42
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