Freshwater fish with truffle cooked in Garda extra virgin oil vegetables, prawn dust and burnt milk sauce
Ricetta dello chef Isidoro Consolini
Ingredients for 4 people:
520 g of chopped whitefish without skin and bones
16 g of truffle
about one liter of extra virgin olive oil Garda DOP
For milk sauce burned:
200 g of fish broth
80 g of milk powder
a teaspoon of lecithin
40 g of extra virgin olive oil Garda DOP
For small vegetables:
240 g corgettes (only the green part)
200 g of carrots
240 g celeriac
10 shrimp del Garda
mixed spices and vegetables
200 g of white bread
With shrimps and mixed aromas of vegetables do a fund restricted. Pour over slices of white bread, dry in oven at low temperature, until drying is almost complete.
Whisk well obtaining a very fine powder and a red brick.
For whitefish: put the chopped salted fish in circular shapes of small steel, alternating layers of whitefish in truffle shavings, and press lightly. Place the circles in a small pot and cover with olive oil; bring the temperature to 80 ° C and maintain it for 20 minutes.
For the sauce burned milk: cook (until it’s almost burnt) powdered milk in a pan, place it on the wax paper to cool. Put the olive oil, lecithin and salt in the fish stock; bring to 80 ° C, with the help of a blender to form a sauce.
For small vegetables: cut them all into small cubes, cook separately in salted boiling water for one minute; then cool them in water and ice.
Place in the middle of a flat plate the two circles of whitefish, on the right small vegetables, left the dust of shrimp and whitefish over a bit ‘of milk sauce burned.
You can add a drizzle of olive oil to exalt the raw flavor of the dish.