The beauty of this dish is that, having scaled the fish, you then
replace the silver scales with golden ones made of almond flakes. It
looks great, it has interesting contracts of crunchy and slippery, and
the flavours are dramatic"”nutty, fishy and aniseed.
4 x 150g fillets blue-eye trevalla (or other meaty fish), skin on
For the crust
1 onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp thyme leaves, finely chopped
200g flaked almonds, toasted
For the base
1 celeriac, peeled and thinly sliced
1/2 handful of dill
1/2 handful fresh fennel fronds
75 ml olive oil
15 ml lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the crust, melt the butter in a saucepan over medium heat, add
the onion and sizzle for two minutes. Add the garlic and simmer for
another two minutes. Add the thyme and cook for one minute.
Crush two-thirds of the almonds and toss into the pan. Remove the pan
immediately from the heat and, when the mixture is cool, add the egg and
Place the blue-eye, skin-side up, on a chopping board. Remove skin and
pat a thin layer of the nut mixture on the surface. Place the remaining
almonds on top in a scale pattern.
Preheat the oven to 180°C. Splash a little oil into a baking dish, add
the blue-eye and bake in the oven for 10 minutes.
Toss the celeriac with the dill and fennel and arrange on four plates.
Whisk the oil and lemon juice until emulsified. Splash a little of this
dressing on the celeriac. Place a piece of blue-eye on top of the
celeriac and serve immediately.
Recipe from Lucio Galletto’s Lucio’s Ligurian Kitchen