"Rombo con Capperi di Salina" comes from the Italian region of Lombardy and is a recipe from top chef Nadia Santini.
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | Turbot fillet, divided into 4 portions of 150 g each |
| 1/2 | Lemon | |
| 1 | Celery stalk | |
| 1/2 | Fennel bulb | |
| Salt | ||
| Water | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Parsley leaves, washed and plucked |
| 1 | teaspoon(s) | Salina capers, washed, rinsed and drained |
| 1 | Garlic clove | |
| 1 | Anchovy | |
| Extra virgin olive oil from Lake Garda | ||
| Ingredients (4 servings) | ||
|---|---|---|
| Polenta, ready cooked for frying | ||
| Green radicchio | ||
Preparation Turbot:
Preparation of sauce:
Dressing:
Tip:
The Falstaff wine recommendation
Zenato
Lugana Doc Metedo Classico Brut (91 Falstaff points)
Pale straw yellow with brilliant perlage. Fragrant nose of rich pineapple, lemon zest and fine spice. Rich and full-bodied on the palate, spreads out with a pleasant perlage, well-integrated acidity, harmonious attack and a long finish.
zenato.it
Recipe from the Falstaff cookbook "The best recipes in Italy".
