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Cutlet? Yes, but made of turbot: how to make Moreno Cedroni's iconic dish

copertina costoletta di rombo cedroni orizzontale

A fish breaded with multiple flavor nuances, thanks to the addition of an aromatic sauce and various wild herbs: Moreno Cedroni's turbot cutlet turns 25, but certainly doesn't show its age!

Ingredients for 2 people

For the turbot

  • One turbot weighing approximately 3 Kg


Make an incision from head to tail exactly in the middle of the flesh; fillet above and below the right side – the belly side, to be clear – while on the upper part of the back, starting from the head downwards, make three transversal cuts to extend to the spine area, thus obtaining two ribs.

For the batter

  • 80 g of all-purpose flour
  • 3 g of garlic
  • 3 g of rosemary
  • 50 g of egg white
  • 3 g of salt
  • 100 g of beer


Briefly mix everything in a bowl.

For the sauce

  • 100 g of extra virgin olive oil
  • 5 g of chopped rosemary
  • 3 g of garlic, cut into large pieces
  • 10 g of lemon juice
  • 3 g of salt
  • 5 g of water


Mix all the ingredients.

For the monkfish tripe

  • 200 g of monkfish tripe
  • 5 g of lard
  • 1 g of sage
  • 1 g of lemon thyme
  • 5 g of green celery
  • 2 g of wild fennel (fennel fronds)
  • 1 g of parsley
  • 5 g of extra virgin olive oil
  • 5 g of white onion
  • 5 g of carrot
  • 4 g of fish broth
  • 2 g of salt
  • 1 g of red chili pepper
  • 3 g of grated Parmigiano Reggiano cheese


Cook the monkfish tripe in court-bouillon and cut it into julienne strips. Blend lard, sage, thyme, celery, fennel, parsley, oil, onion, and carrot together.

Put the mixture in a pot, then sauté the tripe and add the fish broth, salt, 1 g of red chili pepper, and 3 g of grated Parmigiano Reggiano cheese. Cook over low heat until the sauce thickens.

For the wild herbs

  • 200 g of Swiss chard
  • 50 g of chicory
  • 5 g of whole garlic cloves
  • 50 g of oil
  • 1 g of salt


Blanch Swiss chard and chicory, then sauté them in a pan with 50 g of extra virgin olive oil, whole garlic cloves, and salt.


Grill the cutlet first, then dip it in the batter, recook it in a non-stick pan, and finally bake it in the oven at 200°C until it reaches 60°C at the core, to achieve maximum succulence. Place 2 tablespoons of tripe in the center of the plate, 1 tablespoon of herbs in the middle, place the cutlet on top, and drizzle with the sauce.


Madonnina del Pescatore

Via, Lungomare Italia, 11, 60019 Senigallia AN

Phone: 071 698267


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