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Browned Perch in light carpione with stream watercress and citrus
Ingredients:
For the fish:
600 g perch
50g 0-type flour
100 g BUTTER
For the carpione:
80g BUTTER
100g white onion
100g white celery
2 g bay leaves
5 g garlic
200g vinegar
200g white wine
200g water
salt to taste
For the finish:
100g stream watercress
60 g orange segments
10 g orange peel
Method:
Fry the fish: Cut the perch into filets, cut the filets into small pieces, flour and fry in the foamy butter. Add salt, pepper and keep to one side.
Prepare the carpione: brown the vegetables cut into small pieces, in the butter, add salt and pepper and the liquids, bring to the boil and cook for 10 minutes. Allow the mixture to cool then pour onto the fish fried in butter, allow to marinade in the refrigerator for at least 12 hours.
Serve at the centre of the plate garnished with the salad made from stream watercress, peeled orange segments and the orange peel cut into julienne.
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