From the Ship's Log: Tartara di Branzino (Sea Bass à la Tartare)
The limitations of a ship's galley call for recipes which are tasty yet easy to prepare, using a minimum number of pans and utensils. On board, fish is best cooked in the oven, or eaten raw when absolutely fresh.
Claudio recommends Tartara di Branzino, an impressive dish using marinated but uncooked sea bass.
Ingredients for 4 servings:
A bass weighing roughly 2 lbs.
2 lemons
2 T olive oil (extra-virgin)
8 anchovy filets in oil
12 capers
12 black and 12 green pitted olives
12 lemon slices
1 tender carrot
4 cherry tomatoes
4 slices of toasted bread cut in half
sliced scallions, parsley, salt and pepper to taste
Preparation:
Scale, clean and bone the fish, patting it dry with a paper towel. Remove skin thoroughly before cutting it into 1/2- inch cubes. Be careful to remove all traces of blood or skin from the flesh. Dress the cubed fish with the oil, lemon salt and pepper. Place the fish tartare in the center of a serving platter, garnishing the sides with the anchovies, the capers, the olives, lemon slices, chopped parsley and tomatoes, scallions and bits of carrot. Serve with toasted bread, salted butter and a side dish of olive oil, salt and lemon.
This and other recipes developed by Claudio are featured in a beautifully illustrated book, "La Cucina Ligure di Claudio" available on line in the Dolce Vita Multistore. The recipes, exclusively seafood, have been translated into Italian, English and German.
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