Red Snapper Aqua Pazza Style | Alessandro Mecca

Ingredients for 4 people

• 200 g of red snapper fillet
• 5 San Marzano tomatoes
• 150 g of fish stock
• 1 sprig of basil
• 3 lemons
• 1 bunch of sage
• 2 cloves of red garlic
• Pinch of saffron threads
• Maldon salt to taste

Method

Marinate the red snapper fillet in the juice of three lemons for about an hour.

Place the fish bones, gills, and head in the oven at 200°C for about 15 minutes to roast. Then, deep them in the tomato sauce made from San Marzano tomatoes and let it cook for about 40 minutes. At the end of cooking, use a manual sieve to avoid changes in color and let it rest in the refrigerator for about 3 hours.

Prepare 3 separate sauces from the 150 g of fish stock: one with basil, one with saffron, and one with garlic cloves.

Plate composition

Place the red snapper tartare at the base of the plate, cover with the tomato sauce, and drizzle with the three sauces. Sprinkle some Maldon salt crystals on the plate.

Photo by Lido Vannucchi