Ingredients (4 servings)
– 600 g stockfish fillet
– 80 g brine-cured Ottobratica olives
– 60 g celery
– 1 Villa San Giuseppe orange
– 1 Favazzina lemon
– 1 bergamot of Reggio Calabria
– Extra virgin olive oil
– Salt and white pepper to taste
Preparation
Cut the stockfish fillet into thin strips. Season with extra virgin olive oil, salt, pepper, orange juice, lemon drops and bergamot of Reggio Calabria. Let marinate for about 15 minutes.
Plating
Alternate the stockfish strips with the Ottobratica olives, slices of celery, a light pepper grinding and complete with a drizzle of extra virgin olive oil.