a sea bass of about 800 grams
an anglerfish of about 300 grams
extra virgin olive oil
lemon
pepper
2 fresh tomatoes
sesame
chives
Fillet the sea bass and, after removing the skin, leave it open on the board. Carry out the same process with the anglerfish. Remove the central cartilage and the skin. Put the two anglerfish fillets inside the sea bass and seal the ends with the use of aluminum foil or transparent paper. Reduce the temperature to –20° C. by placing the fish in the coldest part of the home freezer. When it is time to serve the fish, cut it in slices using a slicer. Place the slices on a serving platter and baste with a citronette of extra virgin olive oil that is not too tannic and lemon. Sprinkle with a touch of pepper, a tbsp. of tomato cut in small cubes, a bit of sesame and chopped chives.
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Müller Thurgau
Alto Adige D.O.C.
Santa Margherita
Santa Margherita Müller Thurgau is a dry, harmonious wine of a straw yellow color with greenish reflections. It has a highly special aromatic content with notes of white flowers and nettles. The flavor is delicate, pleasantly varietal and persistent. It has a nimble and elegant structure.
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