STOCKFISH WITH OTTOBRATICA OLIVE, VILLA SAN GIUSEPPE ORANGE AND REGGIO CALABRIA BERGAMOT

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.