Fabio Curreli's recipe: Mountain ceviche

Ingredients for one person

For the ceviche

60 g char flesh

5 g char roe

Fillet the char and carefully remove all the bones with fish tweezers; once boned, remove the skin with a knife, keeping the skin in one piece. Cut the flesh with a knife until you obtain a tartare.

For the fish chips

Char skin
Oil to taste

Procedure

Clean any fat from the skin; using a knife or spoon, spread it out carefully between two sheets of baking paper on a perforated baking tray and place another perforated tray on top to prevent it from curling. Then bake in a dry convection oven for 18 minutes at 150°C.

Once cooked, allow to cool; the skin will be stiff and dry. At this point, break into fairly large pieces and fry in oil at 200°C.

For the Jerusalem artichoke chips

Jerusalem artichokes and oil as needed.

Procedure

Slice the Jerusalem artichokes with the skin on using a mandolin to a thickness of 1-2 millimeters. Rinse in cold water, pat dry with paper towels, and fry in oil at a temperature between 145 and 155°C.

Once golden brown in oil, remove and dry on paper towels to achieve optimal crispness.

For the potato peel chips

Potatoes and oil as needed

Procedure

For the potato peel chips, after washing and peeling them, repeat the procedure for the Jerusalem artichoke chips.

For the anise powder

Anise stars

Procedure

Take some anise stars and blend them in a spice blender, passing them through a very fine sieve to remove any large pieces.

For the apple extract

2 apples

Procedure

Wash 2 apples thoroughly, remove the seeds and core, but keep the peel, and extract the juice with a juicer; this juice will be used to season the fish. The remaining juice can be used to pour over the dish when serving, with herb oil.