Fish salad (insalata di pescatrice)

08166 FISH SALAD with LEEKS and CARROT VINAIGRETTE INGREDIENTS 4 PEOPLE 1 big slice of fish, prawns, 8 1 bunch leeks, 1 red pepper, 1 nut, brandy, salt and pepper.

For the vinaigrette: 3 carrots, 6 tablespoons of extra virgin olive oil, 1 tablespoon of mustard, 2 tablespoons of vinegar, parsley, salt and pepper.

Roasted pepper PROCEDURE in the oven wrapped in aluminum foil, then shave it and remove the seeds.

Clean the carrots, cut into small pieces and cook in two glasses of water until the water is consumed and the carrots are cooked and tend to discard.

Leave to cool.

Cut the leeks into rings and cook for a few minutes in a quarter of a liter of water with the nut, drain well.

Fry the shrimp and the fish, season with salt and pepper and fiammeggiate with cognac.

Shelled shrimp and passed the head to a strainer and collect the juice.

Stir the leeks with prawns, angler fish cut into pieces and diced peppers.

Pour the vinaigrette and let stand for 30 minutes before serving.

Vinaigrette: mix the carrot concentrate (crushed with a fork) with oil, vinegar, mustard, sauce made from shrimp heads and a little chopped parsley.

Add salt and pepper.