In this first feature, Giacomo presents a dish inspired by the local area, one that beautifully expresses the true spirit of conviviality, the kind shared with family and friends: pan-seared otregan with Amoi ketchup and wild herbs. Paired with it is our Cru Torri di Credazzo, which matches the dish harmoniously, enhancing every note and nuance without ever overpowering it, while giving the palate a sublime sense of balance.

Ingredients

For the fish

  • 1 whole otregan, approx. 800 g – 1 kg (or 4 large skin-on fillets)
  • 6 lemon leaves
  • 8 g fine salt
  • 2 g freshly ground black pepper
  • 40 ml extra virgin olive oil
  • 3 g black lemon powder
  • 30 g butter

 

For the Amoi “ketchup”

  • 400 g Amoi
  • 40 ml rice vinegar
  • 20 ml light soy sauce
  • 4 lemon leaves
  • 4 g salt
  • 1 g black pepper
  • 8 g corn starch
  • 20–30 ml water (if needed to adjust consistency)

 

For the marinated Amoi

  • 1 large Amoi
  • 15 ml extra virgin olive oil
  • 1 g black lemon powder
  • a pinch of salt

For the grilled Amoi

  • 1 large Amoi
  • salt to taste

 

To finish

  • a handful of green wood sorrel
  • a handful of green oxalis
  • a few drops of extra virgin olive oil
  • black lemon powder to taste


Method

Fillet the otregan from the belly side and open it butterfly-style, keeping the skin intact. Place the fish in a light marinade made with lemon leaves, salt, pepper, extra virgin olive oil and black lemon powder, allowing it to absorb the flavours just long enough for the aromas to penetrate the flesh without overpowering its natural taste.

To cook, place the fillet skin-side down in a pan, cooking it initially for about 70% of the total cooking time, so that the skin becomes crisp and golden. At this point, add a knob of butter and finish cooking by basting the flesh with the melted fat, bringing the fish to perfect doneness while keeping it moist and succulent.

For the Amoi, prepare a marinade using rice vinegar, salt, pepper, light soy sauce and lemon leaves. After marinating, cook in the oven at 90°C until soft. Then blend and thicken with corn starch until you achieve a smooth, dense consistency similar to ketchup.

Next, cut a few thin slices of Amoi and dress them with olive oil and black lemon powder, leaving them to marinate briefly.

For the grilled component, cut additional thin slices of raw Amoi, dry them thoroughly with paper towel and sear them in a very hot dry pan, without adding any fat, so as to obtain a crisp surface while keeping the structure compact and preventing it from becoming mushy.

Finish the dish with fresh wild herbs, specifically green wood sorrel and green oxalis, placed on top to add freshness and a delicate herbaceous note.