RGFE

Tartare of red and green seasoned bread with creamed fish

Chef: chef Massimo Riccioli starter soup brunch

Ingredients

For the seasoned bread

600 g stale bread

1 teaspoon salt

1 glass white wine

10 g oregano

4 anchovy fillets in oil

500 g pureed tomatoes (passata)

10 g capers

1 bunch of basil

1 glass extra virgin olive oil

For the fish

400 g fish fillets

1 glass of fresh cream

300 g white onion

White pepper, to taste

2 glasses extra virgin olive oil

½ glass white wine

1 clove of garlic

Method

For the red and green seasoned bread:

Cut the crusts off the bread and crumble the bread into little pieces. Cook the pureed tomatoes with the chopped anchovies, the glass of wine and salt for 10 minutes, let it cool and then mix with the bread to form a large ball, add the chopped capers, oregano, ½ glass of water, salt, 1 glass of extra virgin olive oil and the basil, finely chopped.  

Whisk until creamy.  

For the fish:

Slice the onion thinly and sauté in a frying pan with 1 glass of the anchovies’ oil and 1 clove of garlic until golden, then add the fish and sauté for 2 minutes. Add the half glass of wine and let it reduce for 1 minute, then add the cream and cook for 30 minutes.

In a pastry ring, assemble the bread and fish and garnish with tomato, extra virgin olive oil and basil.