The most impressive dish was the salad 21, 31, 41, 51...which indicates the number of seasonal ingredients in the salad. the chef has his own vegetable garden so the ingredients can change from week to week, even from lunch to dinner. after we finished the salad, we were instructed to drink the dashi broth on the bottom of the dish.
3*, piazza duomo
What's cooking in mamma's kitchen this christmas #orange#herring#insalata#sicilia#foodstagram#chef#tradionalrecipe#sicilianstyle#christmasrecipes#italiansalads#privatechef#kent#tonbridge#sevenoaks#maidstone
orange and herring jsalad, sicily
a strange combination for some, but the l'insalata di arance con aringa , particularly loved in palermo nowadays, this salad has ancient origins and was typical for the poor sicilian fishermen’s settlements where oranges and salty herring were common and cheap.
ingredients for 4 portions: 2 fresh herring whole (gutted by your fish monger) 2 oranges — segmented 1 fennel bulb — shaved thin on a mandolin (fronds used as garnish) extra-virgin olive oil salt and black pepper
cure: 50g sea salt 16g sugar
pickle: 100mls of white wine vinegar 50grams of sugar bay leaf 1 star anise 2 cloves a few peppercorns 1/2 a sliced carrot 2–3 orange peel strips
method: cure the fish — rub the flesh side with the salt/ sugar cure, cover and place in the fridge for 2–3 hours. you will find the fish will lose water and become firm. rinse off under running cold water and pat dry. meanwhile combine the pickle ingredient in a pan and bring to the boil for a few seconds. the vinegar will lose its ‘harshness’ and smell/ taste sweet and perfumed. put aside until completely cool. cover the fish with the pickling liquor and place in the fridge. they will be good overnight but 48 hours is better. combine the shaved fennel, orange segments and half a fish fillet per portion. drizzle with extra-virgin olive oil and a spoon of the pickle. you can also squeeze the remaining core of the oranges once segmented for a little extra dressing. season and enjoy.