Serves 4

Ready in 25 minutes

4 salmon fillets (150 grams each)

30 grams poppy seeds

1 egg white

3 tbs extra virgin olive oil

salt and pepper

Season with salt and pepper the salmon fillets. Lay them on a dripping pan covered with parchment paper (greased with 1 tbs olive oil).

Beat lightly the egg white and brush the top of each salmon fillet with it. Cover with the poppy seeds.

Bake for 15 minutes at 220° C.

Take out from oven and let it rest for 3 or 4 minutes before serving with any side.

Ideal with baked yellow zucchini (easily baked in oven at 180° C for 30 minutes seasoned with olive oil, salt, pepper a half glass of water). Season with fresh extra virgin olive oil.

Sarde a Beccafico

400 gr sarde già pulite e diliscate / 400 gr sardines cleaned and split

100 gr pane grattato
/ 100 gr breadcrumbs

50 gr di parmigiano grattugiato
/ 50 gr grated parmesan

2 cucchiai di pinoli / 2 tbs pinenuts

1 cucchiaio di uvetta sultanina / 1 tbs sulatanas

1 spicchio d’aglio
/ 1 garlic clove finely chopped

buccia e succo di 1 limone / grated lemon zest and juice of 1 lemon

olio d’oliva / olive oil

sale e pepe / salt and pepper

alloro q.b. / bay tree leaves as needed

Lavare il pesce sotto acqua corrente. Mettere da parte.

Wash the fish under running water. Set aside.

Prepariamo il ripieno delle sarde a beccafico: in un recipiente unire tutti gli ingredienti e mescolare, aggiungendo olio quanto basta ad ottenere un composto omogeneo.

Let’s prepare the filling of the sarde a beccafico: in a container put all ingredients and mix them well adding as much olive oil is needed to have a smooth mixture.

Mettere un cucchiaino di composto sulla sardina e arrotolarla delicatamente, disporla assieme alle altre in una pirofila.

Put one teaspoon of mixture on the sardine and roll it gently. Dispose ita long with the other, in a baking tray, putting half bay tree leaf in between.

Coprire con un filo di olio d’oliva e infornare per 15 minuti a 200°. Servire tiepide.

Add some olive oil on top and bake for 15 minutes at 200° C. Serve warm.

6 scallops (incl. shells)

170 gr breadcrumbs

70 gr pecorino cheese grated

1/2 glass olive oil

2 tbs chopped parsley

juice of 1/2 lemon

1 garlic cloved finely chopped

grated zest of 1 lemon

salt and pepper

water as needed

extra-virgin olive oil as needed

Pre-Heat the oven at 200° C.

Put all ingredients in a container and mix well. Add as much water as needed to obtain a soft mixture.

Fill in the scallops shells with the mixture above. Add a little of olive oil on top and bake for 10 minutes or until golden brown. Serve.

Ceviche

500 gr di dentice / 500 gr sea bream

oppure un misto di pesce da crudo / or mixed raw fish, such as:

200 gr gamberetti / 200 gr shrimps

200 gr dentice / 150 gr sea bream

100 gr branzino / 100 gr sea bass

1 quarto di cipolla o mezza piccola / a quarter of onion or half of a small one

2 peperoncini Habanero / 2 habanero hot peppers

2 spicchi d’aglio / 2 garlic cloves

20 gr di coriandolo fresco / 20 gr fresh cilantro

Succo di 3 lime / juice of 3 limes

5 cucchiai d’olio d’oliva / 5 tbs olive oil

Sale e pepe / sale & pepper

NOTA: Assicuratevi che il pesce sia ‘abbattuto’ altrimenti tenetelo da 24 a 48 ore in congelatore che dovrebbe ridurre e uccidere i batteri.

NOTE: make sure that the fish is ready to be eaten raw. In case put it into the freezer for 24-48 hours in order to reduce and kill bacterias.

Adattata dalla ricetta di Guy Santoro (chef al St Regis di Mexico City)

Adapted from Guy Santoro recipe (chef at St Regis Mexico City)

Tagliare i pesci a cubetti di poco meno di 1 cm. Keep the shrimps as they are.

Cut the white fish into dice (less than 1 cm big). Mantenere i gamberetti come sono.

A parte tritare la cipolla, l’aglio, il coriandolo e i peperoncini. E unirli ai pesci.

Meanwhile chop the onion, the garlic, the cilantro and the hot peppers. Add it to the fishes.

Spremere i lime, unire l’olio, sale e pepe. Mescolare. Versare sul pesce e mescolare bene

Squeeze the limes, add olive oil, salt and pepper. Mix well. Pour onto the fish mixture and mix well.

Mettere in frigorifero per almeno 3 ore.

Set in refrigerator for at least 3 hours.

Scolare prima di servire. Servire con olio d’oliva.

Drain before serving. Serve with a bit of olive oil.