Coda gialla arrotolata con salsicce sottaceto e infuso di whisky
A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis add a touch of acidity.

Coda gialla arrotolata con salsicce sottaceto e infuso di whisky

Chef  Nicolas Sintes

From Chef:

“For this recipe, I’m using the top loin, rolling it in a whisky-infused wood leaf. A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis add a touch of acidity.”

Serves 1 – 2

 

Ingredienti

 

  • 1 filetto di dorsale di ricciola
  • 1 foglio di legno
  • 80 g/240 ml di whisky
  • 300 g/~3 tazze di scorzonera
  • 6 cavoletti di Bruxelles
  • 200 g/¾ di tazza di panna
  • 50 g/3 ½ cucchiai di burro
  • 40 g/40 ml di aceto
  • 20 g/1 cucchiaio di zucchero

Preparazione:

  • Per il pesce:

    Slice the fish, keeping the top filet. Torch-mark it and roll it in a wood sheet soaked with whisky. Cook directly on the embers for about 1O minutes.

    Per la guarnizione: 

    Peel the salsifis, cook a portion in sticks with oil and butter. Remove the fat and deglaze with the vinegar.

    Slice a portion of salsifis into a thin rounds and place them in the warm pickling mixture.

    Slice thin strips from a salsifi, fry them at 140°C / 280°F and roll them into a spiral shape upon cooking.

    Utilizzare tutte le scorzonere e aggiungere panna per ottenere una purea omogenea.

    Blanch the brussel sprout leaves very quickly and add olive oil before serving.