Sole, a tribute to Pier Giorgio Parini | Mauro Uliassi

Ingredients for 5 people

• 5 fillets of sole, about 50 g
• 15 red and green lettuce leaves
• 40 g cream of whitefish roe
• 35 g cream of bergamot
• 1 frozen oyster block
• 10 ml plankton oil
• N 1 finger lime
• 20 g dressing

Procedure

Wash and fillet the sole and obtain fillets of about 50 g.
To make the whitefish cream put the eggs in a pacojet, freeze and mix in pacojet; once the cream is obtained, sieve and put in a pump.
Wash and cut into pieces and pass the fresh bergamot through the extractor and then sieve. Pass the resulting pulp through the distiller, until it reaches the desired consistency and flavor, once achieved put in a pump.
Open the oysters and wash them very thoroughly with their own water, drain and then place them in the blast chiller in a silicone mold to have a scratch block. In a small bowl put 20 ml of evo oil and 1 g of plankton powder, mix to make a plankton oil.

For dressing

• 50 ml of extra-virgin olive oil
• 20 g steamed garlic
• 20 g boiled hazelnuts
• 20 g live lemon
• 20 g candied bergamot
• Fresh parsley to taste

Procedure

Finely chop garlic previously steamed for about 25 minutes at 100°C, chop hazelnuts boiled for about 30 minutes in water into 8 pieces, coarsely chop lemon, chop candied bergamot previously rinsed, chopped parsley.
In a saucepan, bring the olive oil to about 50°C (122°F), add the chopped garlic and chopped hazelnuts, cool everything and then add the rest of the ingredients and adjust the salt.

Dish composition

Make 9 dots of whitefish and 8 dots of bergamot, put three lettuce leaves topped with dressing, scrape frozen oyster and put finger lime buds, cook sole fillets in steamer or microwave, dry andaday over salad and finish with plankton oil and dressing on sole.