Recipe by Isa Mazzocchi | Sweetwater Fish Salad

Ingredients for 6 people

200 g of cleaned catfish
200 g of white trout
200 g of cleaned eel
Corn flour
1 egg

For the sturgeon mousse

200 g of diced sturgeon
70 g of fresh cream
1 spring onion
Aromatic herbs
70 g of butter
2 g of agar-agar
Salt and pepper
Extra virgin olive oil

Procedure

For the candied lemon

Take the peel of an organic lemon, dice it, and blanch it 4 times starting from cold water; drain, weigh, add an equal amount of sugar, and candy over low heat.

For the sturgeon mousse

In a pan over low heat, soften the finely chopped spring onion with extra virgin olive oil, add the sturgeon, and let it cook for a few minutes. Salt, add the cream with the aromatic herbs, and cook for another 2 minutes. Blend everything, add the agar-agar and the butter in small pieces; remove and cool.

Smoke the eel fillet with cherry wood chips for about 10 minutes. Meanwhile, start marinating the trout fillet with extra virgin olive oil and vanilla for 30 minutes. Bread the catfish fillets with egg and corn flour, cook in a pan with extra virgin olive oil. Cut the eel into chunks and cook in a pan with a little salt and pepper, fry the breaded catfish chunks in oil at 160°C, and keep both warm.