The pleasantness of this dish lies a lot in the freshness of the ingredients, both of the fish and the vegetables, collected in the garden just before being cooked.
Difficulty: easy
Method: 30
Cooking: 70
Difficulty: easy
Method: 30
Cooking: 70
Wash it, gut it, place it on the work surface and score both sides on the back, removing the backbone. Remove the hardest parts, the skin, and the excess bones and wash the fillets with cold water. Dry them with absorbent paper.
Wash all the vegetables. Cut the cauliflower into florets, cut the fennel, courgettes and peppers into pieces of similar size, and tear off the cabbage leaves. The vegetables must be the same size in order to cook evenly. Meanwhile, put the capers to desalinate in warm water. They will have to stay there for around half an hour. Cut the datterini tomatoes in half and place them in a baking tray covered with baking paper with the cut side facing up. Season with salt, sugar and a drizzle of extra virgin olive oil. Put them in the oven at 100°C for approximately 1 hour, until they become semi-dehydrated.
Place the fillets on the work surface, season them with a drizzle of extra virgin olive oil and a pinch of salt, then roll them up into the shape of a rose. Put the extra virgin olive oil in a saucepan and add a couple of lemon leaves, which will give the oil a delicious scent. Place the vegetables on the bottom of the saucepan, add the fish roses, sprinkle with white wine and add a pinch of salt. Cover with a lid and cook over a moderate heat for approximately 10/12 minutes. Be careful not to overcook the fillets so as not to lose the succulence of the fish. They must become soft, change in colour and turn white, but absolutely must not lose their consistency.
Put the pitted olives in a small bowl, the capers that have been desalinated in the meantime and add the grated lemon peel. Cut the lemon and use one part to make cubes and the other to make the juice, adding both the pulp and the juice to the bowl. Finish with extra virgin olive oil, salt and a few basil leaves, mixing well to blend the flavours.
Arrange the fish fillets on serving plates and place the vegetables to the side of the fillet. Pour the accompanying sauce over the fish and vegetables, also adding the semi-dehydrated datterini tomatoes. Finish with wild fennel, basil and a drizzle of extra virgin olive oil.
You can replace the coregone with another lake or sea fish with a delicate flavour, not too intense.
The pleasantness of this dish lies a lot in the freshness of the ingredients, both of the fish and the vegetables, collected in the garden just before being cooked. The choice of olives and extra virgin olive oil, both of great quality, is also of great importance.
You choose which vegetables to use, it is important that they are in season and fresh.
For the datterini tomatoes
1 kg datterini tomatoes
20 g fine salt
20 g sugar
10 g extra virgin olive oil
For the fish
1 kg coregone
100 ml Lugana white wine
200 g fennel
200 g courgettes
200 g peppers
200 g cauliflower
100 g savoy cabbage
1 stick wild fennel
40 ml extra virgin olive oil
Salt
For the dressing
80 g pitted black olives from Garda
40 g desalinated capers
1 lemon
20 g basil
40 ml extra virgin olive oil
