Di: Gieri Derungs
Per il salmerino:
Preriscaldare il forno a 90 gradi.
Asciugare i filetti di pesce con carta da cucina e con un coltello affilato tagliarli diagonalmente in striscioline di 4 cm. Condire con fleur de sel e succo di limone.
Mettere il tutto in una pirofila, coprire con olio d’oliva e cuocere in forno già caldo a 90 gradi per 7 minuti.
Mescolare tutti gli ingredienti per il condimento dell’insalata.
Per l’impiattamento:
Condire l’insalata e disporre vicino le striscioline di salmerino. Cospargere di aneto.
5° puntata - Gieri Derungs
Cucina nostrana 06.08.2016, 21:05
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