Recipe by chef Philip Chan
X ingredients 6 people
300 gr black rice
1 tuft of Red Radicchio of Treviso
400 Mediterranean sea bream fillets fresh gr barbs and Bared
2 St. Joseph Orange
1 sprig of fresh thyme
80 gr Extra Virgin Olive Oil Aspromontano
Salt and pepper q. b.
Cooked black rice in an adequate amount of water slightly salty. Chopped Radicchio leaves and add them to the rice when cooked. Deletes any cooking liquid and let cool.
Prepare sea bream fillets into cubes and let them marinate in the mixture prepared with orange juice of St. Joseph, timo peeled, salt and pepper.
Moisten with a portion of the marinade liquid black rice mixing to shell the beans.
Composition of the dish.
With a pasta Cup with a diameter of Ø 7-8 cm created a composition to your liking by alternating the black rice in the marinade for fish