Maquereau Filets à la Bergamote with Grilled Legumes
The mermaid and the citrus fruit are the most precious ones from Calabria
The fillets of maquereau à la bergamote are a main dish light and elegantly celebrated by the Calabrian excellences: the Mediterranean blue poisson and the bergamote from Reggio Calabria. The citrus perfume of bergamote enhances the natural salinity of the makeup.
Ingredients
- 1 kg of fillets de maquereau with bergamote and olive oil
- 2 courgettes
- 1 aubergine
- 2 variés poivrons
- Juice and zest of 1 bergamote
- Huile d'olive vierge extra calabraise
- Ail à volonté
- Thym frais
- Sel et poivre à volonté
Preparation
- Couple the legumes in slices épaisses and the grillers 3-4 minutes par côté.
- Dispose of the macaroon fillets on a serving plate.
- Add the grilled legumes to the side.
- Prepare an emulsion with oil, bergamote juice, zest, oil and thyme.
- Roast fillets and vegetables from the emulsion.
- Leave reposer 5 minutes before serving.
- Serve at room temperature.
Advice
The bergamote steak fillets are previously preserved in olive oil. The fresh bergamote is saisonnière: hors saison utiliser du jus pure en bouteille.
