Get ready for a thrill: amberjack and Zucchi lemon-flavoured extra virgin olive oil come together to give life to a dish to be enjoyed with all five senses.

In this recipe, cooking becomes pure poetry and the poet is, of course, Chef Sadler.

Ingredients

  • KG 2.5 /

    Amberjack

  • KG 1 /

    Cauliflower

  • G 130 /

    Dark mullet roe

  • G 80 /

    Light mullet roe

  • G 50 /

    Maltodextrin

  • 1 /

    Lemon

  • ML 40 /

    WHITE WINE VINEGAR

    aceto-bianco Find out more
  • ML 150 /

    DOLCE FRUTTATO EXTRA VIRGIN OLIVE OIL

    dolce-fruttato-1l-comunitario Find out more
  • ML 80 /

    EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOUR

    limonei Find out more
  • 1 package /

    Fresh glasswort

  • q.s. /

    Salt & pepper

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Instructions

Filet the amberjack and then flash freeze it to – 24°C for 3 hours.

Boil the cauliflower in salted water and then drain, keeping some of the cooking water aside. Let the cauliflower cool, then place it in a container (or blender) along with the cooking water and 30ml of lemon-flavored evo and white vinegar. Blend into a fairly compact purée.

Add salt and pepper to taste.

Pour the maltodextrin in a casserole, add remaining lemon- flavored oil and cook over very low heat, stirring with a whisk until the mixture becomes soft and fluffy.

Defrost the amberjack filets and cut them into lengthwise slices. Brush oven-proof serving dishes with an emulsion of sweet and fruited evo oil, lemon juice and a pinch of salt, then lay the amberjack slices on top (6-7 slices of filet per portion). Add salt if necessary.

Brush the filets again with oil & lemon juice.

Cook under the broiler (at max temp), until the fish is warm but not overcooked.

Remove from broiler and decorate with the cauliflower purée and then top with grated (light) and sliced (dark) mullet roe. Add a touch of color with the lemon-flavored evo oil and garnish with fresh glasswort.

THE CHEF:

CLAUDIO SADLER

“Evolving modern cuisine”: this is probably the definition that best describes his cooking philosophy. Milanese by birth and in spirit, born in 1956, Claudio Sadler is now an internationally recognised chef, awarded no less than 2 Michelin Stars.

In his recipes he is always looking for harmony, simplicity and delicacy, in a careful balance between faithfulness to the traditions of regional Italian cooking and reinterpretations enhanced by a very personal creativity and artistic sensibility. This is made possible thanks to an approach which is at the same time methodical and open to innovation, based on sound skills and a strict application of rules.

The process for developing a new Claudio Sadler dish is long and complex: often months are needed before a dish becomes part of the chef's menu. But once there, each new creation shows off a small masterpiece in taste and presentation.