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Per preparare il lucioperca:
Tagliare finemente a carpaccio il lucioperca e stenderlo in una pirofila.
Aggiungere il succo di limone, quello di arancia, alcune foglie di origano fresco, la maggiorana, il peperoncino, la cipolla tagliata e lasciare marinare per 5 minuti.
Per preparare la zucca in agrodolce:
In un pentolino sciogliere lo zucchero facendo attenzione che non caramelli.
Versarvi sopra il vino bianco, l’aceto, l’acqua e far ridurre di ⅓. Spegnere il fuoco e lasciare intiepidire.
Intanto, mondare la zucca a tagliarla a fettine sottili, quindi versarvi sopra la marinatura a base di zucchero.
Nel frattempo, pulire il sedano dai filamenti, tagliarlo finemente e metterlo in acqua e ghiaccio, tenendo da parte alcune foglioline per la guarnizione.
Per comporre il piatto: prelevare il lucioperca dal liquido di marinatura e asciugarlo. Disporre il carpaccio sul piatto da portata, insaporirlo con il sale di Maldon e un filo di olio extravergine di oliva. Prelevare anche la zucca dalla marinatura, asciugarla e quindi adagiarla sul lucioperca. Finire guarnendo con il sedano croccante e le sue foglioline precedentemente tenute da parte.
Prelevare il lucioperca dal liquido di marinatura e asciugarlo.
Disporre il carpaccio sul piatto da portata, insaporirlo con il sale di Maldon e un filo di olio extravergine di oliva.
Prelevare anche la zucca dalla marinatura, asciugarla e quindi adagiarla sul lucioperca.
Finire guarnendo con il sedano croccante e le sue foglioline precedentemente tenute da parte.
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