Rettangoli with grouper on a velouté of wild asparagus stalks and potato skins, pith jam, tomato powder and crispy grouper skin
x4
Ingredients for 4 people
400 g Rettangoli with grouper
200 g potato peel
80 g asparagus (stem)
3 lemon piths
10 vine tomato skins
20 g grouper skin
100 g butter
80 g sugar
1 shallot peel
EVO oil to taste
salt and pepper, to taste
white wine to taste
Procedure
FOR THE PITH JAM: Remove the pith (white part) from the lemons and chop it finely, transfer to a bowl and cover with cold water and leave for 3 days as is, combining the water once a day. Then boil the mixture in cold water and drain, repeat this 2-3 times. This is the only way to make the jam. Put the lemon juice, pith and sugar on the stove and cook over moderate heat for 20 minutes. Then let it cool.
FOR THE VELOUTÉ: Wash the potato peels and cut them into small pieces, wash the previously selected stalks, cut them into rounds and blanch in boiling water. Then put them in water and ice so they do not discolour. In the meantime, in a saucepan, very lightly sauté the shallot peel with olive oil and butter over moderate heat. Add the potato skins and asparagus stalks and fry for 7-8 min. over medium heat. Deglaze with white wine and when it has evaporated, cover the ingredients with the hot vegetable stock for about 20 min. on a gentle heat. Season to taste and once cooked, blend and mash to a cream.
FOR CRISPY GROUPER SKIN AND TOMATO POWDER: Following this, dry the grouper skin and tomato skins in the oven; once cooked, reduce the skins to a powder. Finally, cook Rettangoli with grouper in salted water, toss them with butter and plate them to serve.
