Acqua Pazza Recipe
emulsion, chile roasted hazelnuts, sage halibut, prawns, pickled heirloom tomato & fennel, potato croquette, spicy seafood broth
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Ingredients
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Emulsion
Chile Roasted Hazelnuts
Sage Halibut and Prawns
Pickled Heirloom Tomato & Fennel
Potato Croquette
Spicy Seafood Broth
Method
Emulsion
- 1
Prepare the Emulsion
In a mixing bowl, whisk together the egg yolks and lemon juice until combined. Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies and thickens. Season with salt to taste. Set aside.
Chile Roasted Hazelnuts
- 2
Roast the Hazelnuts
Preheat the oven to 350°F (175°C). Toss the hazelnuts with olive oil, red chili flakes, and salt. Spread them out on a baking sheet and roast for about 10-12 minutes until golden brown, stirring half-way through. Allow to cool and chop roughly.
Sage Halibut and Prawns
- 3
Cook the Halibut and Prawns
In a skillet, melt the butter over medium heat. Season the halibut fillets with salt and pepper, and add them to the skillet. Add sage leaves and cook for about 3-4 minutes on each side until cooked through. Remove and set aside. In the same skillet, add the prawns and cook for about 2-3 minutes until they turn pink. Set aside.
Pickled Heirloom Tomato & Fennel
- 4
Pickle the Vegetables
In a saucepan, combine the red wine vinegar, water, sugar, and salt. Bring to a boil, then reduce heat to simmer. Add the sliced heirloom tomatoes and fennel to the mixture. Remove from heat and let cool. Store in the refrigerator for at least 1 hour before serving.
Potato Croquette
- 5
Prepare and Fry the Croquettes
Mix the mashed potatoes, egg, and salt in a bowl until well combined. Shape the mixture into small balls, then roll them in breadcrumbs. Heat oil in a frying pan over medium heat. Fry the croquettes until golden brown on all sides, about 4-5 minutes. Drain on paper towels.
Spicy Seafood Broth
- 6
Make the Broth
In a large pot, sauté minced garlic in olive oil until fragrant. Add the fish stock, red chili flakes, and salt. Bring to a boil, then reduce heat and let simmer for 15-20 minutes. Stir in chopped parsley before serving.
