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Oil on Plate

Crispy fillets of gurnard in cold tomato frisella broth – Chef Andrea Perini

Crispy fillets of gurnard in cold tomato frisella broth
Chef Andrea Perini

for 4 people
  • 4 tub gurnard
  • 50 g of panko
  • 2 ripe tomatoes
  • 3 artichokes
  • Faresse extra virgin olive oil
  • 1 bunch of wild herbs (maiden’s tears, reichardia picroides and sorrel)
  • 2 wholemeal friselle bread
  • Salt and Pepper to taste

The broth is good in any season, even in the hottest ones. Do not you believe it?
Chef Andrea Perini offers us a fresh and tasty way to enjoy it even in the summer season with his “Crispy fillets of gurnard in cold tomato frisella broth on artichoke and wild herbs salad”.
Here, the combination between textures and flavors is enhanced by the herbaceous hints of our monocultivar Faresse from Bari Ogliarola olive which gives the dish softness and roundness.
Let’s find out the recipe:

Soak the frisella bread in plenty of cold water.

Meanwhile fillet the gurnard and remove the remaining fishbones.

Put the skinless part of the fillets into the panko.

As soon as the frisella bread is soft, chop half of them and pass it in a non-stick pan with a drizzle of extra virgin olive oil to make it crunchy.

Blend the remaining parts of the frisella bread with salt, pepper, the 2 tomatoes and Faresse extra virgin olive oil to create a very liquid and tasty broth.

Drain with a fine mesh strainer to remove any tomato peels and frisella bread grains and let it rest in the fridge.

Clean and cut the artichokes finely, add the herbs and season with Faresse extra virgin olive oil, salt and pepper.

Sauté the chicken fillets in a pan with a little of Evo oil, first the side with the panko which must be brown and crunchy, then the side with the skin.

Serve creating a base with the artichoke salad and the crispy frisella bread.

Put the gurnard fillets and pour the broth over the edges of the plate.

Complete the dish with a generous drizzle of Faresse Evo oil.

Chef Andrea Perini