 | salt |
| four red mullets fillets |
| 4 sole fillets |
| 1 John Dory fillet |
| 8 small squid, cleaned |
| 8 large schrimp, shelled and deveined |
| 185 gr. small octopus, cut up |
| 2 young artichokes, trimmed and with
chokes removed |
| 60 ml extra virgine olive oil |
|
| place 1,25l of water in a large
saucepan. add a pinch of salt and bring water to a boil. place a strainer over the water
and working in batches if necessary, steam the fish fillets, squid, schrimp and octopus in
the covered saucepan until just cooked though. Drain. |
| cut the uncooked artichokes into very
thin slices ans arrange them on four plates. add to each plate, in the order given, a
mullet fillet, a sole fillet, 2 squid, 2 schrimp, a portion of octopus and a slice of John
Dory fillet. Scatter a little salt on top and sprinkle with olive oil. Serve warm. |
|
