Ingredients
Capone fish (a 700g fish yields 2 portions)
Extra virgin olive oil
Salt
Pepper
Lemon juice
Onion, finely chopped
Apple, diced
Cannatedda leaves
Mandarin peel
Lemon oil
Method
- Fillet the capone fish (with a 700 gr fish, 2 portions)
- Put the fillets on a baking sheet and sprinkle with coarse sea salt and sugar, leave to marinate for 10 minutes per side. After that, rinse the fillets well and pat them with kitchen paper.
- Cut the fillets of the capone into tartare with a knife. Put everything in a metal bowl.
- Season it with the extra virgin olive oil, salt, pepper, lemon juice, finely chopped fresh onion and diced apple and let it rest for 5 minutes.
- Put this mixture in a round form directly on the plate.
- Rinse the cannatedda leaves in running water (leaves only) and place on top with very little pepper, salt and green mandarin peel. The “cannatedda” is a wild herb that grows in the area of Etna Volcano. Monaci delle Terre Nere is a strong producer of this excellent and not well-known “secret” ingredient!
- Complete with a few drops of lemon oil and serve.
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