Freshwater fish salad with crunchy pepper rice | Isa Mazzocchi

Ingredients

Serves 6

For the candied lemon

One lemon
Sugar

Method

Take the peel of a natural lemon, cut it into small cubes and blanch it four times starting from cold water; drain, weigh, add an equal amount of sugar and candied over low heat.

For the sturgeon mousse

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

Method

In a pan over low heat, sauté the finely chopped spring onion with extra virgin olive oil, add the sturgeon and cook for a few minutes. Season with salt, add the cream with the aromatic herbs and cook for another 2 minutes. Blend everything together, add the agar-agar and butter in flakes; remove from heat and allow to cool.

For the fish salad

200 g cleaned catfish
200 g white trout 200 g cleaned eel
Mixed salad leaves
Crunchy rice
Zucchini flowers
Candied tomatoes
Corn flour
1 egg

Method

Smoke the eel filet with cherry wood chips for about 10 minutes. Meanwhile, marinate the trout filet in extra virgin olive oil and vanilla for 30 minutes. Coat the catfish filets with egg and corn, then fry in a pan with extra-virgin olive oil. Cut the eel into chunks and cook in a pan with a little crunchy rice, salt and pepper. Fry the battered catfish chunks in oil at 160°C and keep both warm.

Dish composition

Serve on individual plates, arranging the ingredients in the following order: raw trout, sturgeon mousse, catfish and eel. Decorate with the above ingredients as desired.