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Cappon magro

INGREDIENTS:

Hard boiled egg
3
 
Carrots
2
 
Squashes
2
 
Potatoes
4
 
Beets
2
 
Green beans
300 g
 
Capon fish
1
 
Croaker fish
1
 
Hake fish
1
 
Clams
500 g
 
Mussels
500 g
 
Prawns
6
 
Shrimp
6
 
Extra Virgin Olive Oil
to taste
 
Lemon juice
1
 
Monkfish
1
 
Hardtacks
8
 

SALSA VERDE
GO BEYOND



The recipe

6 SERVINGS
 

Blanche the cleaned and gutted fish in a classic court bouillon and cut up the meat.

Thinly slice the vegetables and steam.

Soak the hardtacks in water, salt, and vinegar.

Open the molluscs in a casserole dish.

Steam the shrimp and prawns.

Assemble the cappon magro in layers with the hardtacks at the bottom.

Alternate layers of fish with layers of vegetables, making sure to dress each layer with the salsa verde, salt, pepper, lemon juice, and extra virgin olive oil.

Leave overnight in the refrigerator and garnish with the crustaceans, hard boiled eggs, molluscs, and thinly sliced bottarga.

 

 

Cappon magro

INGREDIENTS:

Hard boiled egg
3
 
Carrots
2
 
Squashes
2
 
Potatoes
4
 
Beets
2
 
Green beans
300 g
 
Capon fish
1
 
Croaker fish
1
 
Hake fish
1
 
Clams
500 g
 
Mussels
500 g
 
Prawns
6
 
Shrimp
6
 
Extra Virgin Olive Oil
to taste
 
Lemon juice
1
 
Monkfish
1
 
Hardtacks
8
 

SALSA VERDE
GO BEYOND



The recipe

6 SERVINGS
 

Blanche the cleaned and gutted fish in a classic court bouillon and cut up the meat.

Thinly slice the vegetables and steam.

Soak the hardtacks in water, salt, and vinegar.

Open the molluscs in a casserole dish.

Steam the shrimp and prawns.

Assemble the cappon magro in layers with the hardtacks at the bottom.

Alternate layers of fish with layers of vegetables, making sure to dress each layer with the salsa verde, salt, pepper, lemon juice, and extra virgin olive oil.

Leave overnight in the refrigerator and garnish with the crustaceans, hard boiled eggs, molluscs, and thinly sliced bottarga.

 

 

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