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Nino Mosca - Relais & Châteaux Il Bottaccio
Inspiring dishes, recipes for perfection
Nino Mosca has been a chef at Relais & Châteaux Il Bottaccio in Montignoso for 30 years, during which time the restaurant has established itself as being in a class of its own. It is a place where guests can not only treat their palates, but also enjoy themselves outside of the dining room.
Mosca’s many years of experience and culinary boldness ensure guests are always served dishes that incorporate the spirit of the times – and satisfy the tastes of the many delighted guests – while always paying tribute to their deep Italian roots and Mediterranean, familiar authenticity.
Ingredients for four servings:
– 4 whitefish filets, 150 g each
– 300 g green asparagus
– 1 white onion
– 50 g butter
– 50 g crème fraîche
– Mediterre olive oil (such as Il Bottaccio)
– Mediterre sea salt
– Dry white wine
SEA BUCKTHORN CREAM
– 20 g butter
– 40 g crème fraîche
– 2 tablespoons sea buckthorn puree
– 1 tablespoons brown sugar
– Mediterre sea salt
FRIED WHITEFISH FILET WITH GREEN ASPARAGUS & SEA BUCKTHORN
Step 1
Wash asparagus (cut 1 cm off of thick end and peel bottom 3-4 cm) and grate lengthwise into thin strips using a mandolin. Marinate in a bowl with Mediterre sea salt, pepper and Mediterre olive oil and let sit at room temperature.
Cook the remaining asparagus until it is very soft, drain and mix with a splash of the cooking water to create a puree. Heat the puree in a pot with the butter and crème fraîche. Stir until it has a smooth, creamy consistency. Season with salt and pepper to taste, and keep warm.
Step 2
To prepare the sea buckthorn cream, melt the butter in a pan and then add the sea buckthorn puree, butter, crème fraîche and brown sugar. Stir at low heat until creamy and season with salt and pepper to taste.
Step 3
In a large pan, heat Mediterre olive oil at medium temperature and place the fish filets seasoned with salt and pepper face-down. Sautee gently until golden brown and then turn. Add dry white wine and cook for approx. 5 minutes.
Step 4
Arrange the asparagus cream on one side of the plate and place one of the sautéed filets on top. Drape the marinated asparagus over the fish and then drizzle with the sea buckthorn cream for a lovely, colourful accent. Mashed potatoes are the perfect complement for this dish.
Garnishing tip from the chef: a bit of grated lemon zest on top.
Buon appetito!
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