◇​   OP Acquacoltura Orbetello

      Società Consortile a r.l.

◇​   Via Comunale di Ansedonia , 4

      58015 Orbetello (GR)

◇​   P.Iva e C.F. 01578010538

 ◇​    info@orbetelloacquacoltura.it

◇​   coopam@coopam.it

◇​   +39 0564 893142

​◇​  

Orbetello Sea bream 

in crust

1 Orbetello Sea bream weighing approximately 1.2 kg

approximately 50 g of coarse salt

approximately 250 g of fine salt

7-800 g of 00 flour

2 eggs

assorted aromatic herbs: (thyme, rosemary, parsley, fennel, marjoram, etc.)

The previous day, prepare a mixture with the aromatic herbs and mix them in a large bowl with the two types of salt and the sieved flour. Make a well and pour the beaten eggs and a glass of water. Mix well kneading with your hands and adding a little water if the mixture is too compact. Make a ball, wrap it in plastic wrap and let the dough rest in the fridge overnight.

The next day flake the sea bream, remove the fins, gut it, wash it and dry it. Place the dough on the floured pastry board and roll out with a rolling pin, making an oval with a thickness of about 1/2 cm.

Place the sea bream in the middle of the oval and wrap it with the salt paste, sealing the closure well, and try to make the pastry the same shape as the fish. With a knife make some diamond-shaped incisions and brush the dough with an egg yolk diluted with a bit of water. Place it in a plate covered with parchment paper and bake at 200° C for 40 minutes.

When it is ready, place it in the serving dish and, when it is on the table, make a long incision along the whole crust and gently enlarge the opening so that the fish can be sliced ​​directly in the crust and served in the dishes. If the fish is very fresh, it does not need any seasoning when cooked like this, but you can add a bit of delicately-flavoured extra virgin olive oil.

500 gr of spaghetti

1 Orbetello Sea bass weighing 500/600 gr

1 medium sized Tropea onion

20 cherry tomatoes

1 glass of dry white wine

1 pinch of salt

extra virgin olive oil

a bunch of basil

2 cloves of garlic

ice

Fillet the fish, take the bone, remove the head and rinse it thoroughly under cold running water to remove any blood residue.

In a pan heat a tablespoon of evo, put two whole cloves of garlic and add the well-dried bones. Brown everything and add the white wine, let it evaporate and place three glasses of ice. Ice is used because the thermal shock helps to extract the fat and flavour from the bone.

Leave on the heat until the ice has completely melted and leave to boil for 5 minutes. Strain it all in a colander.

We have thus obtained a fish stock, also known as fumet.

Now put a tablespoon of oil in a large pan and sauté the onion cut into julienne strips over low heat, then add the halved cherry tomatoes, season with salt and add the fumet. Simmer for 5 minutes over low heat.

In the meantime take the sea bass fillet, remove the skin, cut it into strips and add it to the rest of the ingredients. Add the basil that has also been cut into julienne strips.

Cook the spaghetti in a large pot filled with salted water for 9 minutes, drain and finish cooking in the sauce so that they soak up all the flavour.

If you want you can roughly crumble a frisella (hard, thick crispbread typical of Apulia) over the spaghetti, to make the dish crunchier.

Tartare

of Orbetello Meagre

450 g of Meagre

90 g of capers

40 g of pistachios

12 cherry tomatoes

juice of 1 lemon

extra virgin olive oil to taste

Salt to taste pepper to taste

Meagre tartare with cherry tomatoes, lemon, pistachios and capers is a perfect fish appetizer for those who like raw fish.

The flesh of this fish has a good protein content, such as those of groups B and D and "healthy" fats and is also suited to anyone who follows a diet or simply wants a light but flavourful dish.

Preparation

Put the lemon juice, five tablespoons of olive oil, salt and pepper and set aside. Rinse the capers to remove the salt and dry them with a paper towel. Chop the pistachios and dice the cherry tomatoes. Take the Meagre fillets, dice them and put them in a bowl, season with the emulsion you prepared earlier, then add the capers, pistachios and cherry tomatoes.

Mix again and with the help of a pastry ring place the fish tartar directly onto four serving plates