When seafood salad is a 3 Michelin stars dish: Enrico and Roberto Cerea's lukewarm, steamed version
Ingredients for 4 people
For the candied lemon
- 1 Amalfi lemon cut in half
- 120 g T.P.T. syrup
For the octopus
- 200 g octopus
- 30 g extra virgin olive oil
- 1 chili pepper
- 1 clove of garlic
- 1 bay leaf
For the seafood salad*
- 4 l water
- 1 bay leaf
- 70 g salt
- 5 g white peppercorns
- 1 celery stalk
- 500 g white vinegar
- 500 g white wine
- 60 g parsley
- 4 Sicilian scampi
- 4 San Remo king prawns
- 12 pink prawns
- 4 scallops
- 120 g of baby octopus
- 120 g of baby squid
- 4 slices of sea bass (30 g each)
* you can choose according to market availability
For the salmon
- 4 cubes of salmon (35 g each)
- 200 g of extra virgin olive oil
- thyme
- juniper berries
To guarnish
- Turned and blanched seasonal vegetables (12 baby carrots, 12 baby zucchini, 12 mini snow peas, 12 confit cherry tomatoes, 4 baby fennel)
- Extra virgin olive oil
- Pepper
Procedure
To make the candied lemon, place the lemon and syrup in a vacuum bag, then vacuum 4 times, so that the syrup penetrates and sweetens the citrus well, and finally place in the refrigerator until ready to use.
For the octopus, put the fish and the rest of the ingredients in a pressure cooker, close it with the lid and when it comes to temperature calculate 12 min from the time it reaches the whistle. Cut it into chunks and keep aside warm.
For the fish salad, in a large pot pour the water and add the bay leaf, salt, pepper, celery, vinegar, wine and parsley. Bring everything to a boil, then remove the spices and vegetables and submerge fish and shellfish for about 5 minutes.
For the salmon, in a frying pan heat the oil to 55 °C and cook the salmon in it for about 5 minutes. Drain and keep aside.
Dish composition
To serve, arrange all fish and seasonal vegetables on the plate, then season with oil, lemon juice and pepper, garnishing with bits of candied lemon.
A cult recipe: a refined, light but complete dish, pure enhancement of raw materials, always different depending on market availability, accompanied by the renowned light mayonnaise and gentle pesto without garlic.
