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

Method

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

Method

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

Method

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

Method

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

Method

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

Plating

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.