Ingredients for 4 people:
16 slices of filleted scabbardfish; 4 potatoes; a small bunch of basil herbs 200gr field; a sprig of rosemary; extra virgin olive oil; salt and pepper
Peel the potatoes and cut into slices half a centimeter thick, soak them in water with a few drops of vinegar, put them on a cloth and dry them. In a baking dish place the potatoes, insaporendole with oil salt and rosemary; bake at 250 ° C until brown them in another pan terminate the flag fish seasoned with oil, salt and little pepper, bake at 180 ° C for eight minutes.
COMPOSITION OF THE PLATE
Place in center of plate of field greens dressed with oil and salt, make a millefeuille potatoes and fish banner, decorate with basil pesto and extra virgin olive oil.
Recommended wine: Fiano di Avellino – Cellar: Clelia Romano.