Probably, if Gianluca Cosenza wasn't my fishmonger, I'd eat fish less often than I do. Every day he publishes photos of the catch and sends me a preview of the photos to give me the possibility to choose what to take comfortably. In addition, I must say that he can also advise me and let me try something new. In this case, the proposal of Gianluca, was a cernietta of the Mediterranean just caught and therefore, in order to taste the best taste of his meat, cooked with very few ingredients. I decided to accompany each slice with three condiments that, mixed together, give different textures and flavor that are perfectly matched with the fish. But let's see how to prepare this dish.
1 2 Kg Brunette grouper
500 grams of mashed potatoes
2 teaspoon of capers
3 tablespoons of E.V.O. oil
2 tablespoons pine nuts
1 lemon + 1 peel
1 tablespoon brown sugar
Salt, pepper and E.V.O. oil Taste
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Preriscaldiamo the oven to 200 ° Then, in the meantime, we climb and we pepper the fish that we have previously made clean to the fishmonger, put a lemon to pieces in the Inheels and complete with a drizzle of oil then we supply for 30 '. In the meantime we start the other preparations. We roast the pine nuts in a frying pan with a lively flame and togliamoli when ready to prevent them from continuing to cook and put them aside.
Cut the lemon rind into julienne strips and put it on a frying pan over medium heat. Add the sugar and let it start to melt. As soon as we see change the state of sugar, add half a glass of water and make caramel.
Let's remove the lemon from the fire and put it aside. We prepare the cream of capers cycle well under the water and placing them in a container together with 3 tablespoons of oil. Mix with a mixer and put aside.
We prepare the mash (for which we will publish later on an ad hoc recipe) and bake the fish. At this point we can prepare to compose the dish.
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Cut the grouper into slices and posizioniamone one in the middle of the dish. Let's put on the pine nuts and a few strands of lemon peel. On the one hand we put two tablespoons of mashed potatoes and on the other the capers cream trying to give it a teardrop shape with a spoon pass. We complete the dish with some lemon curls placed near the fish.
