Breaded but uncooked almonds, tuna, raspberry vinegar

A recipe for dried fish, light and elegant, both in taste and presentation. A recipe conceived and created by chef Piergiorgio Siviero.

For sole:
1 sole
30 g peeled almonds
1 asparagus
4 chicory puntarelle
1/4 head of Verona radicchio
white pepper
extra virgin olive oil

500 ml raspberry vinegar
5 g sugar

1 tub of whole raspberries

For the tuna sauce:
100 g parsley
1 anchovy preserved in oil
10 g capers
300 ml of cold water
40 g fresh tuna
the zest of half an untreated lemon
50 ml EVO oil

Dry raspberries previously washed and dried at 65°C for at least 24 hours. Reduce the vinegar over a gentle heat, adding the sugar, until smooth but creamy.
For the tuna sauce: wash and dry the parsley and keep the stalks aside. In a saucepan, bring the salted water to the boil, put the tuna in and immediately turn off the heat. Leave it in the water for a minimum of 5 minutes, then remove and dry it. Blend all the components except the oil. When the mixture is smooth, whisk in the oil like a mayonnaise. Adjust the salt and pepper.
Wash and gut the solethen fillet it and remove the skin. Salt and pepper the four fillets cut out, flatten them between two sheets of baking paper with the help of a meat tenderizer, then dry them at 55°C for one hour. Prepare the 'salads' and thinly sliced asparagus, season with oil, salt and pepper. Withdraw the sole sheet, sprinkle only one side with thin almond slivers. Incorporate the salads and roll the puff pastry. Serve with tuna sauce, vinegar reduction and dried raspberries.

Recipe by chef Piergiorgio Siviero

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