Cappon Magro Ligure

Prep: 30 min | Serve: 2

| Cooking: 10 min

Ingredients

400 gr. white fish (cod, monkfish, snapper)

1 lobster

1 Langoustine

2 Tiger prawns

40 g carrots

100 g Desirée potatoes

20 g green beans

10 g cauliflower

20 g cherry tomatoes

1 black rice cracker

50 g Ligurian green sauce

Method

Peel all the vegetables and boil them separately.

Then cut them into slices, small pieces or diamonds and season with oil, vinegar and salt.

Boil the white fish in water and herbs, preferably lemon), drain, peel and debone it, then cut it into strips or cubes and season with oil, lemon and salt.

Cook the prawns with the shell, then peel them completely.

The lobster, on the other hand, should be blanched for three minutes in salted water, then cooled immediately in water and ice. Cleaned of the carapace and head, it should be hermetically sealed in a vacuum bag with a little oil and herbs (lemon thyme is recommended) and steamed at a low temperature for about two hours.

To serve, add a small layer of Ligurian Green Sauce and small pieces of rice cakes to the base of the dish.

On top, arrange the fish and vegetables in alternate layers, each time adding a few tablespoons of sauce that will act as a condiment but also as a glue.

There is no defined order, you overlap the ingredients according to your taste, forming a colorful tower, at the end decorate as you like, using lobster medallions and flamed langoustine.