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Old whitefish with caponata and mashed potatoes

Five styles to taste whitefish. Different flavours and aromas to rich a dish for this Christmans holidays

Ingredients for 4 persons

For the caponata
250 g eggplant
100 g tomatoes
1 / 2 onion
50 g celery
25 g green olives
10 g sugar
1 tablespoon red wine vinegar
25 g unsalted and salted capers
4 mint leaves
extra virgin olive oil
salt, pepper

For the cream of potato
100 g potato Kenebeck
80 ml of milk
80 ml of fresh cream
salt

Proceedings

For the caponata: Cut the eggplant into slices a bit 'thick, sprinkle with salt and let them stand half an hour on a cutting angle. Dip tomatoes in boiling water for a few seconds, peel, remove seeds, cut into cubes and let them jump in a pan with a little oil. Cut the onion into small cubes, remove the strands of celery and cut it like onion. Make it into a dry frying pan with oil, seasoned with a pinch of salt and add the cooked tomato, chopped olives, sugar, vinegar and capers, then pepper. Cook for a few minutes. Remove excess salt from the eggplant, rinse and dry. Cut into cubes, toss in a pan with a little oil. Add to the tomato sauce and vegetables. Add the mint, cut into julienne strips and cook for several minutes.

For the mashed potatoes: cook the potatoes in the milk, pass through a sieve and add the cream you have scaled boiled taste.



Whitefish Dry
100 grams of lean whitefish
2 g salt
Beat pulp whitefish seasoned with salt between 2 sheets of parchment paper by pulling it finely with a rolling pin. Let it dry in a drier or oven 70 to 80 degrees for about an hour. It's best to check from time to time.
Serve separately in a dish, as you would bread.

Whitefish Marinated
Fillet a whitefish of about 400 gr. removing bones and skin. Put it to marinate for about an hour in a mixture of salt, pepper and sugar: 600 grams of salt, 200 grams of white sugar, 200 grams of cane sugar, 30 grams of mixed crushed pepper. Remove them from the marinade, wash them quickly in cold water, dry them and put them in a container, taking care to cover them completely in olive oil. Serve cica hour after draining the excess oil.

Smoked Whitefish
A whitefish fillet, 120 gr
10 grams of extra virgin olive oil
Sale
50 grams of olive wood sawdust
Cut the steaks to whitefish, salt and cook in frying pan with a little extra virgin, the only part of the skin. Place whitefish on a grid. In an iron skillet heat the sawdust to make the smoking point, remove from heat and put on the grid with the whitefish cover with foil and let it smoke for about 10 minutes before serving.

Whitefish with capers in salt
A whitefish fillet, 120 gr
100 grams of salt
50 grams of capers
An acetate sheet (or plastic wrap)
Extra-virgin olive oil
Place the whitefish in salt for about 30 minutes, wash with cold water and dry it very well. Spread the pulp between two acetate sheets and pull it with a rolling pin to a thickness of 2 mm, the center put the capers and roll. Store in a small container covered with extra virgin. Serve after about thirty minutes, taking care to remove excess oil.

Whitefish marinated
A whitefish fillet, 120 gr
50 g white onion
10 grams of raisins
10 grams of pine nuts
Sale
20 grams of extra virgin
20 grams of red wine vinegar
A bay leaf
A locking line rosemary
Two juniper berries
Cut the onion into thin slices cook in a small steel pan with oil, add all spices, and moisten with vinegar, salt and cook for 30 minutes. Add water if necessary. Remove from heat and add pine nuts and raisins.
Bake whitefish fillets in pan with salt and oil, put it in a ceramic dish and cover bottom with sauce marinated, close the pot with plastic wrap and let marinate for 10 minutes before serving

Whitefish tartar
A whitefish fillet, 120 gr
4 slices of orange
Salt pepper
Beat him with the knife of whitefish of the pulp, put it in a glass bowl and season with salt, pepper and finally the orange segments coarsely chopped.

by S. C.
03 january 2011, Food Notes > Cooking recipe

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