The chef Faby Scarica from the restaurant “Villa Chiara, Orto & Cucina” in Vico Equense shows us his recipe: Atlantic bonito escabeche, cream and chips of carrots, soya mayonnaise and herbs.

Ingredients for 4 people:

-1 atlantic bonito ( 500 gr. )
-Flour
-Vinegar 500 gr.
-Salt 180 gr.
-Sugar 200 gr.
-Carrots 700gr.
-Isomalt 60 gr.
-Glucose 60 gr.
-Confectioners’ sugar
-Sichuan Pepper
-Extra Vergin Olive Oil
-Salt
-1 Egg Yolk
-Oil
-Seeds and Soya Sauce
-Herbs
-1 lemon

Method

Cream and Chips of Carrots:
Boil the carrots in a salt water pot, and add the sichuan pepper. Split into two containers. Use 400gr. of carrots for the cream and 300gr. for the chips.
Cream: Put a pan of carrots on the heat, then add a garlic slice and oil. At the end, add salt and pepper and blend.
Chips: Blend together the glucose, sugar and isomalt.
Spread it over the slipat and dry it in the oven at 120° for 40 minutes.

Soya Mayonnaise:
Grind the soya seeds. Put the egg yolk into a bowl, then add salt and vinegar and start whipping. Drizzle olive oil on it and when it was compact, add a side of lemon, a pinch of salt, lemon juice and soya sauce with tiny seeds.

Atlantic Bonito Escabeche:
Heat up the vinegar with salt and sugar.
Clean the atlantic bonito and get 4 fillets.Chop the fillets up in big chunks and fry them for 40sec. Stir the fillets in the vinegar sauce for around 3 minutes. Pick the fillets up and place them on a paper towel.

Get a dish and start preparing:
Spread the cream of carrots on the dish, add a little bit of mayo, then place 3 pieces of atlantic bonito on the dishes. Cover with carrot chips and herbs at the end.