Sole, a tribute to Pier Giorgio Parini | Mauro Uliassi | Chef Recipes | Reporter Gourmet S.r.l.
Sole, a tribute to Pier Giorgio Parini | Mauro Uliassi
Ingredients
- 5 fillets of sole, about 50 g
- 15 red and green lettuce leaves
- 40 g cream of whitefish roe
- 35 g cream of bergamot
- 1 frozen oyster block
- 10 ml plankton oil
- N 1 finger lime
- 20 g dressing
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