SAW FISH PARMESAN TEMPURA

Saw fish parmesan tempura served with tomato, caper and black olive dressing

Ingredients

• aubergines kg.0300
• flour kg.0150
• seed oil dl.5
• yeast Gr.10
• white wine ML.100
• egg whites N°1
• tomato sauce Gr.200
• mozzarella Gr.100
• parmesan cheese Gr.50
• saw fish Gr. 100
• capers Gr.10
• "pachino" tomatoes Gr.100
• olive oil Cl.10
• basil Gr.10
• salt pinch
• garlic cloves N°2

Cooking Procedure
Slice the aubergines and place with salt for 1 hour. Rinse and place on paper towels to dry. Lightly flour and fry. Let cool. Proceed in the classic preparation of a parmesan adding the saw fish previously chopped and sauteed When adding the mozzarella add the saw fish Place in a heated oven at 140° for 30 minutes repare the tempura Spoon the parmesan and form quenelle shapes Dip in the tempura and deep fry in boiling oil (180°) Place in a serving dish add the dressing made with capers, black olives and basil.