Amberjack, mango fruit salad and dehydrated porcini mushrooms | Matteo Metullio and Davide De Prà

For the almond cream

• 10 g of toasted sliced almonds
• 10 g extra-virgin olive oil
   

Procedure

Blend half the almonds with a little water and oil until smooth.
 

For the amberjack

• 250 g amberjack filet
• 1 lime
   

Procedure

Take the amberjack filet, previously cleaned of bones and skin, and cut approximately 0.5 cm slices from it.
Divide the slices to create 4 even portions. Marinate the amberjack with 5 g of oil and the juice and zest of the lime.
 

For the mango fruit salad

• 10 g sliced and toasted almonds
• 15 g oil
• 1 cleaned mango
• 4 basil leaves
• 1 sprig of thyme
   

Procedure

Cut the mango into 0.5cm cubes and season with salt, pepper, oil, sliced almonds, chopped basil and flaked thyme.
 

Dish composition

• 12 g dehydrated porcini mushrooms
• Lemon grass
   

Lay the mango fruit salad at the base of the plate; arrange the amberjack slices on top to hide the mango.
Drizzle the amberjack with the almond sauce, add the porcini mushrooms and chopped lemon grass to finish the dish