This time I decided to make change the main ingredient of my dish to the fishmonger. I went to the fish market with the idea of taking tuna to make a good cut but he decided to propose me the bonito. This is also a nice fish, I have to admit, and being considerably smaller, it certainly contains a significantly lower amount of metal and therefore can be consumed more often than fish of more important size. It has a delicate and still tasty meat. In the end he was right, it was a success!
1 Kg of Bonito in a trance
Sesame and poppy seeds to taste
Salt, pepper and extra virgin olive oil to taste
1 bunch of parsley
1 tablespoon of balsamic vinegar
1/2 glass of extra virgin olive oil
1 clove of garlic red
2 tablespoons mustard beans
Green salads and radicchio for decoration
Procedure:
First we prepare the green sauce. In A mixer We put the parsley, the balsamic vinegar, the extra virgin olive oil, a pinch of salt and the garlic skinned and emulsify until all the sauce is smooth and homogeneous. At this point we add the mustard beans and amalgamiamo well to incorporate the latter ingredient. Let's put the sauce aside and prepare the fish. We climb and pepper the bonito, on a plate we put the seeds of sesame and poppy and let over our slices of fish by pressing lightly to make it adhere well the breading. Put a non-stick frying pan on the heat with a drizzle of oil and let it heat up over high heat. As soon as it is hot, take a slice of fish and let it brown, always with high heat, for a couple of minutes per side. Turn off the fire, remove the bonito from the pan and put it on a cut and let it rest a couple of minutes. Prepare to assemble the plate.
Tips for mise en place:
Put in the middle of the dish the leaves of green salad and radicchio cut into small pieces. We act on the bonito cut into broad slices just under an inch. With the help of a bottle with sauce spout, called a bottle (if you do not have a teaspoon), we make circles of sauce, of different sizes, next to the fish. Serve.
Enjoy your meal!!!!!
Put in the middle of the dish the leaves of green salad and radicchio cut into small pieces. We act on the bonito cut into broad slices just under an inch. With the help of a bottle with sauce spout, called a bottle (if you do not have a teaspoon), we make circles of sauce, of different sizes, next to the fish. Serve.
Enjoy your meal!!!!!