Greater Amberjack or Grouper and crispy bacon on a bed of creamed peppers, raw fennel and celery.

Ingredients for 4 people::
600 g amberjack or grouper (degutted and cleaned)
12 thin slices of bacon
2 red peppers
8 baby fennel
2 sticks of celery
Salt, pepper, extra virgin olive oil

Cook the whole peppers in the oven at 200°C (390°F) for half an hour, taking care to place a tin underneath them to collect the liquid. When cooked, remove from the oven, peel the peppers and blend the pulp in a mixer adding oil, salt and pepper. Put aside.
Fry the bacon in a non-stick pan on a high heat to obtain a crispy effect. Take the amberjack (or grouper) pulp, cut it into small pieces, dab all over with a little oil and cook for about 8 minutes in the pan used previously to cook the bacon.
Compose the dish by placing the morsels of fish with the bacon as desired on the bed of creamed peppers. Garnish with baby fennel and celery, both cut into julienne sticks. Perfume with rosemary. Adjust salt and pepper to taste, add a little drizzle of olive oil.

Chef : Giuseppe Falanga
Credits Italian Chef Cooking School. Ph. Adriano Mauri

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