Filetes de Caballa al Bergamota con Verduras a la Plancha
The sea and the most precious citric of Calabria
The filetes of caballa with bergamota are a second light and elegant dish that celebrates the Calabrian excellences: the blue Mediterranean fish and the bergamota of Reggio Calabria. The citric aroma of bergamot enhances the natural salinity of the horseradish.
Ingredients
- 1 kg of horseradish fillets with bergamot and olive oil
- 2 calabacines
- 1 berenjena
- 2 varied pimientos
- Zumo y ralladura 1 bergamota
- Extra Calabrian virgin olive oil
- Ajo al gusto
- Fresh tomillo
- Salt and pimienta to taste
Preparation
- Short the vegetables on the rod and cook them on the planch 3-4 minutes later lado.
- Put the horsetail files in a source.
- Add the vegetables to the plancha at the side.
- Prepare an emulsion with vinegar, bergamot juice, ralladura, garlic and tomato.
- Add fillets and vegetables with the emulsion.
- Restore 5 minutes before serving.
- Serve at room temperature.
Advice
The bergamot filets are listed in olive oil. Fresh bergamot is seasonal: outside of time use pure bottled juice.
