Lake whitefish terrine with tomato confit
Ricetta dello chef Carlo Bresciani
Ingredients for 4 people:
800 g of fresh whitefish
600 g of red tomatoes
20 g of mint leaves
20 g of dried black olives
50 g of extra virgin olive oil Garda DOP
salt and pepper
Peel the tomatoes, emptied from the seeds and pass them in the oven at 80 ° C for 3 hours. Meanwhile flake whitefish
fresh fish in the lake and cut the threads. Line a bowl with the fish, fill a layer with dried tomatoes, still a round of fish and then tomatoes.
Add salt, pepper and mint to taste. Close the mixing bowl with the fish and bake in water bath for 25 minutes at 140 ° C. When ready press the terrine mold and let cool.
Cut into slices and drizzle with olive oil mixed with chopped tomatoes and olives confit.
Curiosity: the whitefish is the fish most commonly used in recipes Lakes.