An Easter Recipe by Antonello Arrus
Giving FOUR an exclusive preview of his signature Easter dish, Michelin star Top Chef at Belvedere Restaurant at Forte Village, Chef Arrus gives us a fillet of rock gurnard with potato and vegetable...
Ingredients
- 600g chopped gurnard
- 2 shallots
- 1 clove of garlic
- Extra virgin olive oil
- 200g pulp tomato
- 200g fresh young spinach
- 400g potatoes
- 25g of reggiano parmesan
- Basil
- Thyme
- White wine
- Saffron
- Parsley
- Fish stock limited
- Salt and pepper
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