Armonia Del Mare – Fish Variation

Cut off the head of the squid. Remove the stinger, then place it in the boiling water, tentacles first. There should be four half lemons, 2-3 bay leaves, black peppercorns, a celery stalk and two wine corks in the water. (The wine corks make the squid meat softer). After an hour, the squid should be taken out of the water and cut into four equal parts. The tentacles remain whole. Then take an empty 1 liter plastic bottle. From this you saw off the neck and drill several small holes in the ground. The individual parts of the squid are now pressed into the bottle. It is important that the tentacles are in the middle of the bottle as far as possible. The holes in the bottom allow the remaining liquid to escape from the squid, so the bottle should be placed on a plate. When the squid is in the bottle, squeeze it tightly and seal it with cling film and tape. In order to be able to cut the squid into fine slices later, it has to freeze in the freezer. (About 2 hours) After the squid is frozen, take it out of the freezer and wait an hour for it to come out of the bottle by itself. The fish is then cut into fine strips (like carpaccio) and draped on a plate. Sprinkle salt and pepper over the top. Pour half a freshly squeezed lemon over it and round off with 1 - 2 finely chopped cloves of garlic and freshly chopped parsley. Finally, drizzle some olive oil over the whole thing.

Take a saucepan with a little olive oil. Add a finely chopped onion and diced bacon. Sauté over a low heat so that the onions are translucent. Then add about 300 ml of white wine, as well as the broth and the saffron. Let everything boil once. Finally add the cream and the juice of half a lemon. If it is not thick enough, thicken it with a little cornstarch. Then mix a bowl with breadcrumbs, chopped mint, rosemary and parsley. Add salt, pepper and a little olive oil and set aside. Now the scallops are only briefly fried in olive oil. In the meantime, the oven should be preheated to 180 ° C. The mussel shells are placed on an oven tray. Put the scallops in the shells, then use a tablespoon to drizzle the saffron sauce over them. Then breadcrumbs and finally the Parmesan are sprinkled over the mussels. The whole thing goes in the oven until the Parmesan is golden brown. Then they are ready to serve.

First, put the sesame in a bowl. The mint, rosemary and parsley are mixed with the sesame. That'll be the crust. Puree the green peppercorns with olive oil. The tuna is cut into pieces 5-7 cm thick. Spread the pepper-oil mixture over the tuna and then roll in the sesame seeds. Heat a pan and briefly fry the tuna on all sides. Then cut into thin strips and drape on the plate. A cream made from honey, balsamic vinegar and olive oil comes on top.