SCABBARDFISH ROLLS WITH MOZZARELLA AND “PRIMOFIORE” LEMON COULIS

Prepare the tomato coulis first. Drain the Mini Red tomatoes and blend them with a hand blender, adding the xanthan gum (0.3 g per 100 g of product), then place the mixture in a squeeze bottle. Salt the scabbardfish fish, season with extra virgin olive oil and place some mozzarella in the centre. Roll the fish and secure it with a toothpick. Bake on parchment paper at 180°C for ten minutes and leave to cool. Slice the roll in two and place in the centre of a dish, drizzled with some “Primofiore” lemon coulis. Garnish with drops of mayonnaise, drops of tomato coulis, petals from the Blue Flower Mix and some parsley oil*.

*In a saucepan, boil some salted water and soak the parsley; let it boil for a minute and immediately soak it in water and ice. Lightly squeeze the parsley and place it in a blender with an ice cube and two tablespoons of iced water, then blend finely. Using a hand blender, gradually add the extra virgin olive oil as if to make mayonnaise, taking care to incorporate air into the mixture. Sift with a strainer, using a cheesecloth or a napkin to retain all the fibre.