Marinated Meagre
"Marinated Mìnghero, an explosion of fresh and Mediterranean flavors, is the perfect appetizer to impress your guests during the holidays. This **gluten-free** and protein-rich recipe transforms a simple fillet into a refined culinary experience, also ideal for those following a **low-carb diet**. Discover how to prepare this delicious **Marinated Mìnghero** now!"
Dietary Information
Servings:
- 1
To prepare the citrus-marinated meagre with green apple extract, start by cutting the meagre fillet first into strips 1 and then into small cubes 2. Transfer the fish to a bowl and flavor with lemon zest 3.
- 2
Orange zest 4 and lime 5. Scent with fennel and season with oil 6.
- 3
Mix, cover with plastic wrap 7 and put in the fridge while you prepare the rest. Take care of the green oil: blanch the dill with a small bunch of chives 8 for 15 seconds. Drain 9.
- 4
Then immediately immerse in ice water to keep the color alive 10, set aside. Do the same with the leaves of the two celery stalks, blanch in the same water 11, drain 12,
- 5
immerse in the bowl with water and ice 13, then set aside. Finally, leaf the leek and blanch the leaves 14 for 1 minute. Also in this case drain 15
- 6
Pass in water and ice also these 16. Collect all the blanched herbs and squeeze them, place them in a jug 17, add the seed oil 18.
- 7
Blend with the immersion mixer 19, then transfer the sauce to a saucepan and heat it for 2-3 minutes, 20 until a film forms on the surface, then drain it through a colander and a paper towel 21.
- 8
Collect the oil and set it aside 22. Now take care of the extract: clean and cut the fennel into pieces 23, do the same with the celery 24.
- 9
Cut the apple in half, remove the core and cut it into pieces with the peel 25. Finally, peel and slice the fresh ginger 26. Prepare the jug with ice, which will prevent oxidation.
- 10
Place the cut fruit and vegetables in the juicer 28 and collect the juice in the jug 29. Season with salt 30 and set aside.
- 11
Take the marinated meagre, season it with lime juice 31 and salt, then plate it garnishing with Maldon salt flakes, pepper, dill 32 and sweet and sour red onions 33.
- 12
Complete by pouring the apple extracts 34 and the green oil 35. Serve your seafood appetizer immediately 36.
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