Seabass "all'acqua pazzo"...in crust | Luigi Salomone | Chef Recipes | Reporter Gourmet S.r.l.
Seabass 'all'acqua pazza'...in crust | Luigi Salomone
Ingredients
- 500 g 00 flour
- 300 g water
- 10 g brewer's yeast
- 3 g of seaweed powder
- 10 g salt
- 4 x 110g slices of sea bass (keep the bones aside for the stock)
- 300 g of fish bones
- 100 g tomato
- Garlic to taste
- Extra-virgin olive oil to taste
- Parsley to taste
- 50 g orange juice
- 20 g of ginger
- Fresh basil to taste
- 100 g of already cooked diced potatoes
- 100 g pitted black olives
- 100 g dried tomatoes in oil
- 50 g fresh seaweed
- Basil to taste
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