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Anglerfish Salad with Pantellerian Capers Recipe

Anglerfish Salad with Pantellerian Capers Recipe

Anglerfish Salad with Pantellerian Capers Recipe

(insalata di rana pescatrice con capperi di pantelleria)

Preparation time : 30 minutes + 5 minutes cooking time

Ingredients for 4 servings

  • mixed greens, torn 7 oz (200 g)
  • carrot, sliced 13/4 oz (50 g) about 1 small
  • fennel bulb, thinly sliced 24/5oz (80 g) about 1/3 medium
  • anglerfish or halibut, cut into 1/4-inch
  • thick slices 2 lbs (1 kg)
  • pickled capers, rinsed and drained 2 tbsp (20 g)
  • minced parsley 2 tbsp (1 g)
  • extra-virgin olive oil 1/3 cup + 2 tbsp (100 ml)
  • balsamic vinegar (aged 12 years) 1/2 tsp (3 ml)
  • salt and white pepper to taste
  • mint 4-5 leaves
  • chives 12 leaves
  • basil 4-5 leaves
  • marjoram 1 sprig

Method :

  1. Clean all the vegetables and greens. Rinse the capers well and strain them. In a bowl, toss together the mixed greens, carrot, and fennel.
  2. Clean the anglerfish, removing the skin and bones. Slice the fish in 1/4-inch (0.5 cm) thick pieces. Heat 1 tablespoon + 2 teaspoon of the oil over medium heat, add the slices of fish and cook until golden brown on both sides and cooked through. Season generously with salt and pepper.
  3. Tear the greens in pieces and arrange them in the center of a plate. Place the fish on top with the capers and minced parsley. Season with balsamic vinegar, remaining extra-virgin olive oil, salt and pepper.

Balms and elixirs

The traditional balsamic vinegar of Modena has been a DOP (Protected Designation of Origin) product for three decades; its cultural, historical, and gastronomic value has been recognized and considered almost equivalent to archeological or artistic heritage. It is also a very ancient product, documented since at least the 11th century. 

In the past, the term acetum referred to an array of acetic condiments derived from the fermentation of must or wine, which were very popular in an era when recipes called for a predominance of sweet or sour flavors. The vinegar is aged for years in wooden barrels (juniper, chestnut, oak, mulberry), which imbue the liquid they contain with scents and fragrances – no other aromas are added.

The word “balsamic” comes from balsamico (balm) and for centuries it was actually used for therapeutic purposes. It was considered a genuine elixir, and perhaps that’s part of the reason the producers have always been extremely careful about guarding the secrets of production passed down to them.