FISH AND SHELLFISHES AS A LEAN CAPON

 

INGREDIENTS:

Sole fillet		2
Scorpion fish fillet		1 (100g)
Sea Robin		1 (100g)
Small lobsterette		4
Small shrimps		4
Big mussels		8
Clams		12
Carrots		1
Zucchini		1
White Celery		1 piece
Fennel		1 piece
Red beet		1
Cherry tomatoes		3
Parsley
Basil
Garlic cloves		1
Mustard seeds
Tuscan bread		½ p.
Red vinegar		1dL
White wine		1dL
Extra virgin olive oil		4dL
Water		2dL
Salt
Maldon salt
Juice of		3 lemons

PROCEDURE:

Cut the Fish Fillets in a way to get 4 pieces of each type, arrange in a pan to marinate with a part of extra virgin and lemon oil for at least 24 hours.

Cut the vegetables into thin slices, put in container and marinade with vinegar, white wine, 1dl extra virgin olive oil, water, grain mustard and salt. Pour the hot marinade on the vegetables and marinade for 24 hours, marinade the red beet on the side. Cut the cherry tomatoes into slices and marinade with oil, garlic and basil.

Cut Tuscan bread into thin slices, put on a baking tin with baking paper, season with oil and cover another tin with  baking paper , toast them in oven at 180°.

Drain the fish and the vegetables from the marinade, place half of the ingredients on the bottom of the plate, dress with oil and Maldon salt, cover with a slice of bread and arrange the remaining ingredients, season with oil, Maldon salt and chopped parsley, garnish with another slice of bread, decorate with the beet water and oil.