Recipe by Gualtiero Marchesi: Fish Dripping
Ingredients for 1 serving
For the Chlorophyll
- 1 bunch of parsley
- Water
For the Tomato Sauce
- 1 onion
- 250 gr of tomato pulp
- Extra virgin olive oil
- Salt
- Pepper
- Agar agar
For the Squid Ink Sauce
- Water
- Squid ink
For the Dripping
- 50 gr of small squids
- 50 gr of shelled clams
- 30 gr of chlorophyll
- 50 gr of squid ink sauce
- 50 gr of tomato sauce
- 200 gr of mayonnaise
Method
For the Chlorophyll
Blend the parsley, add water, and strain through a sieve. In a saucepan, cook the mixture until it reaches 65°C (149°F). Strain the chlorophyll to obtain 30 gr.
For the Tomato Sauce
Sauté the onion with olive oil in a saucepan, add the tomato sauce and bring to a boil. Cook for 20 minutes, then blend the sauce, strain, and add 8 gr of agar agar per liter of sauce. Season with salt and pepper.
For the Squid Ink Sauce
In a saucepan, boil water and squid ink. Strain. Repeat this operation three times.
For the Dripping
Prepare the mayonnaise according to the traditional recipe. Once ready, dilute with water to achieve an oily consistency that gives it lightness.
Keep some of the mayonnaise natural and color the rest, half with squid ink and half with parsley chlorophyll.
Place the natural mayonnaise at the bottom of a square plate and distribute boiled small squids and shelled clams on top.
Drizzle over with chlorophyll mayonnaise, squid ink mayonnaise, and tomato sauce.
Photography of the Fish Dripping by Sergio Coimbra
