PEPERONE
E OMBRINA

CAPSICUM STUFFED WITH CREAMED UMBRINE

Umbrine is a highly prized fish with a delicate flesh that’s common in the Venice lagoon and the Mediterranean.

SERVES 6 PREPARATION TIME: 30 MINUTES COOKING TIME: 15 MINUTES

1 x 600 g (1 lb 5 oz) umbrine, or use sea bass or hapuka

1 bay leaf

A few flat-leaf (Italian) parsley stalks

Mild olive oil

Zest of ¹/₂ an organic lemon

1 teaspoon chopped flat-leaf (Italian) parsley

6 small roasted capsicums (peppers), or piquillo peppers

Poach the fish in enough water to cover it with the bay leaf and parsley stalks on a very low simmer for about 15 minutes (or steam it). Flake the fish with your fingers and remove the bones. Put the fish in a food processor with a plastic blade or in an electric mixer with a paddle and beat as for a mayonnaise, adding the oil gradually until a smooth paste forms. Dress with the salt, pepper, lemon zest and parsley. Fill the capsicums with this mousse using two small spoons or a piping (icing) bag. Serve cold.

NOTE

This delicious recipe is inspired by a speciality of the Bancogiro restaurant in the Rialto neighbourhood.

TIP

If you don’t have an electric mixer or food processor, put the fish into a fairly deep container, add the oil gradually and mix vigorously in the same direction with a wooden spoon until it is absorbed.