Di: Marco Moratti
Utilizzare 250 gr di filetto di Lucioperca per porzione e dividerli in tre pezzi. Rosolarli in padella antiaderente e poi cuocerli in forno a 160 °C per 5 minuti.
Nel frattempo mondare le patate e il finocchio, stufarli in un tegame con un po’ brodo vegetale, aggiungere la Sambuca e tritarli lasciando alcuni pezzetti di finocchio interi per dare un po’ croccantezza al piatto.
In ogni piatto creare tre piccoli cerchi con la crema di finocchi più i pezzettini di finocchio, adagiarvi sopra il pezzo di filetto di lucioperca e cospargere la superficie con la polvere di olive.
Filetto di lucioperca con olive
RSI Ticino Gourmet Tour 15.08.2022, 12:00
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