Sea bream “all’isolana” on saffron pureed soup, potatoes with rosemary
Courtesy of MD. Claudio Macca and Chef Luca Barbieri
Dott. Claudio Macca
Director of the Departmental of Dietetics and Clinical Nutrition of the Spedali Civili of Brescia, Italy. Member of the Steering Committee of Adi (National Association of Dietetics and Clinical Nutrition). Chairman of the National Scientific Committee of the Linear Metabolic Cuisine
Chef Luca BarbieriChef, teacher and lecturer for special diet programs
- For the sea bream:
- 480 g Fresh sea bream fillets 480 g
- 200 g Cherry tomatoes
- 45 g “Taggiasche” small black olives
- 10 g Salina capers
- 5 n Basil leaves
- 2 g Iodised salt
- 360 g Potatoes
- 1 g Rosemary
- 10 g Olive oil
- 0,2 g Ground white pepper
- 1,5 g Salt
- Saffron pureed soup:
- 300 g Fish broth
- 20 g White flour "00"
- 20 g Olive oil
- 0,3 g Stigmas of saffron
- 1,5 g Iodised salt
Wash the sea bream fillets with sparkling mineral water.
Cut transversally slices without skin, starting from the head of the fillet holding it back from the tail.
Place a round gauge on a baking sheet or baking dish lined with baking paper
Begin to stratify with the slices of fillet.
Add the sliced tomatoes, the sliced olives, the well-washed capers and the basil leaves hand-chopped, lightly season with salt and pepper.
Prepare another layer with the slices of fish and add the tomatoes, olives and capers, season with a drop of extra virgin olive oil.
Preheat the oven to 170 ° C and then set it to 160 ° C and cook for 15 minutes.
Aromatize at the end of cooking with pepper.
Golden potatoes with rosemary
Blanch the potatoes, cut them into thin slices, drain and dry them perfectly.
Place them in a pan lined with baking paper and season with extra virgin olive oil.
Preheat the oven to 190 ° C and then set it to 180 ° C, insert the pan and cook for 25/30 minutes Make sure to turn the potatoes from time to time.
Aromatize with the minced rosemary, salt and pepper only after cooking.
Pureed soup with saffron
Soak the saffron stigmas in a small amount of hot fish broth, cover with kitchen film.
Prepare the roux in a saucepan (flour and olive oil), leaving it to cook for 5 minutes.
Pour the warm fish broth, stirring everything with a whisk.
Pour the fresh cream and bring to a boil.
Add salt only after cooking.
Allow to cool and add the fish broth with the saffron stigmas.
Place the potatoes neatly by choosing one side of the chosen dish.
Pour the pureed soup in the middle of the same and lay the sea bream on the surface.
Garnish with basil leaves and polish with a drizzle of extra virgin olive oil.