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CRISPY SKINNED LOUP DE MER WITH LENTILS AND SMOKED EEL SALSA

CRISPY SKINNED LOUP DE MER WITH LENTILS AND SMOKED EEL SALSA

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Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Loup De Mer

  • Smoked Eel Salsa

Directions

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  1. Wash and drain the lentils, then bring to the boil in the stock with the saffron and olive oil.
  2. Season lightly with salt and continue cooking until the lentils are done.
  3. Season with balsamico, salt and pepper and keep warm.
  4. Heat up the olive oil to approx. 120°C.
  5. Put the fish fillets on a mesh with a drip tray underneath it and keep pouring hot olive oil over them until the scales are crispy and standing up.
  6. Then bake the loup de mer in a pre-heated oven at 80°C for approx. 3-5 minutes.
  7. Season with fleur de sel and pepper.

Smoked Eel Salsa

  1. Cut the tomato fillets into strips and place them in a bowl with the broad beans and herbs.
  2. Season lightly with salt and pepper, add the olive oil and balsamic vinegar and stir carefully.
  3. Arrange the lentils on four pre-heated 250°C plus POLETTO plates, place the loup de mer on top and serve the smoked eel salsa on the side.
  4. The (crispy) scales stand up if you pour hot oil over them and they can be eaten along with the fish!

Cornelia Poletto

After her traineeships at a hotel management school and in the kitchen of top chef Heinz Winkler, Poletto worked as sous-chef in the star honoured restaurant “Anna & Sebastiano”. There she learned a lot about Italian kitchens at a high level. In 2000, Cornelia opened her own restaurant, “Poletto” with her former husband Remigio Poletto. In only the second year she received a Michelin star for her excellent cuisine. In 2010 the restaurant “Poletto” closed, but Cornelia quickly had a new project.

In June 2011 she opened “Cornelia Poletto” in Hamburg-Eppendorf – just a few meters away from the location of her previous restaurant. Inspired by Italy she then created a delicatessen adjoined to the restaurant; “Gastronomia”. “I wanted to create a place with a familial and uncomplicated atmosphere”, says Poletto. “And excellent food. I wanted to make the best roast chicken in town.” An extraordinary statement for a top chef, extraordinary like her gastronomy-concept. Furthermore Poletto opened “Cucina Cornelia Poletto” in March 2013, her own cooking school .

Poletto is often seen on television, for example; as coach in the cooking show “The Taste”. Her self-created recipes have been published in eight cookbooks. The latest is called “Koch Dich glücklich!” (Make yourself happy by cooking).

In April 2018 Cornelia opened “THE TWINS” by Cornelia Poletto in Shanghai together with her partner ZWILLING.

Portrait by: Oliver Lassen

 

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CAMPARI® TOMATO GALETTE
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