Last dish presented in the thesis chapter is intended to gastronomic aspects of the Mediterranean Diet . A second fish flavored with a spice, but little known to the palates of Mediterranean origin. Fish used for this preparation is a sea bass or sea bass. It inhabits the seas of the Mediterranean. It is appreciated for its quality meats and tasty.
According to the source, whether farmed or wild, can be of average fatness or thin. The fish from the farms has a fat content of 6.5 per 100 g of edible portion at a ratio of polyunsaturated fatty acids / saturated than the first (total saturated: 1.44 g Monounsaturated: 2.13, total polyunsaturated: 2, 53), that in the wild is much thinner, 1.5 to 100 g of edible part, the ratio of fatty acids is practically the same (saturated total: 0.35, total monounsaturated: 0,30; polinsaturi totali; 0,40). I dati sono tratti dalle tabelle di composizione degli alimenti dell'INRAN.
Tornando alla più piacevole descrizione del piatto, il pesce, come già detto, è insaporito con il frutto di una pianta della stessa specie del cumino, aneto, finocchio e prezzemolo, usato come spezia, il coriandolo. È una pianta tipica della cucina indiana adoperata per insaporire ogni tipo di piatto; le foglie al posto del prezzemolo, mentre i frutti sono un elemento principale per la preparazione del curry e del garam masala. Il suo gusto è molto simile al limone con la particolarità di non alterare i sapori the food it accompanies. His presence gives a strong feeling fruity.
To give consistency I wrapped the fillet of sea bass in a thin layer of sweet potatoes giving further tendency for the whole preparation. I also wanted to add a bitter taste and contrary to the palate with a small amount of arugula puree. The dish is seasoned with olive oil and seasoned with salt.
What can you expect from a dish so simple that someone could mistakenly be considered poor? A wealth of nutrients, beneficial substances, in the right amount of energy, macro and trace elements, vitamins, the particularity of a simple and elegant taste.
The wine chosen for the combination is a white commercial Damarino Donnafugata. The delicacy of the dish is supported by the characteristics of this wine at all aggressive. The right persistence on the palate adds admirably given by the spicy coriander, not contrast, but increasing, with floral and fruity, the flavor of bitter lemon of the same. By choosing this label I wanted to show how wine is not quite common and noble may reserve, in specific occasions, some great surprises on the palate.
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