GTFE

Tartare of red and green seasoned bread with creamed fish

Chef: Chef Massimo Riccioli starter soup brunch

Ingredients

For the seasoned bread

• 16-18 ounces stale bread (or one large loaf)
• 1 teaspoon salt
• 1 glass white wine
• 1 ½-2 teaspoons oregano
• 4 anchovy fillets in oil
• 2 cups pureed tomatoes (passata)
• 1 ½ tablespoons capers
• 1 bunch of basil
• 4 fl ounces extra virgin olive oil

For the fish

• ½ glass white wine
• 1 lb.  fish fillets
• 8 fl ounces heavy cream
• 1 ½ -2 medium or 1 large white onion, about 10 ounces 
• White pepper, to taste
• 12-16 fl ounces extra virgin olive oil
• 4 fl ounces white wine
• 1 clove of garlic

Method

For the red and green seasoned bread:

Cut the crusts off the bread and crumble the bread into little pieces. Cook the pureed tomatoes with the chopped anchovies, the glass of wine and salt for 10 minutes, let it cool and then mix with the bread to form a large ball, add the chopped capers, oregano, ½ glass of water, salt, 1 glass of extra virgin olive oil and the basil, finely chopped. 

Whisk until creamy. 

For the fish:

Slice the onion thinly and sauté in a frying pan with the oil from the anchovies and 1 clove of garlic until golden, then add the fish and sauté for 2 minutes. Add the half glass of wine and let it reduce for 1 minute, then add the cream and cook for 30 minutes.

In a pastry ring, assemble the bread and fish and garnish with tomato, extra virgin olive oil and basil.