Fisch & crock of brown trout and cream of lettuce with ginger and potato purple Pietraporzio

The innovative recipe of Luigi Taglienti has its root between mountais and sea for an armonious style

by Luigi Taglienti

For 4 people:

For the trout:
240 g brown trout from 60 gl'uno divided into pieces.
200 g of crushed breadsticks Piedmont
100g batter for frying.
Pass the bites of trout in batter and finished in crushed breadsticks.
Fry in abundant oil at 175 degrees for at least 2 ½ minutes

For cream of lettuce:
30 g of ice turnips
100 g of fresh ginger
1 shallot, cut into julienne
1 / 2 strain of lettuce washed and cut into julienne
extra virgin olive monocultivar Taggiasca
With a little oil in a saucepan over low heat to dry the scallions and ginger, add the ice lettuce turnips, season with salt and cook for 20 minutes.
Mix all the Bamix emulsified with oil until the sauce tied, smooth and beautiful greenery. Strain China.

For the potato purple:
No. 4 purple potatoes weighing 50 grams each
olive oil monocultivar Nocellara Belice
zest of lemon
In a saucepan with salted water at a rate of 40 gl boil potatoes, peel and mash with fork oil and incorrect adding lemon and grains of crushed cardamom

by Luigi Taglienti
06 September 2010 Teatro Naturale International n. 9 Year 2

^© REPRODUCTION RESERVED