CAPPON MAGRO

INGREDIENTI PER 4 PERSONE:

• 1 celery
• 2 hundred grams tender green beans
• 2 hundred grams potatoes
• 2 hundred grams carrots
• 1 beetroot
• slices of bread
• 1 fillet of capon fish or sea bass
• prawns, muscles, clams
• 2 boiled eggs
• olive oil
• vinegar and necessary salt
• For the Green Salt: Parsley; salted anchovies; capers; garlic; olive oil; vinegar and necessary salt

Cut up and make separately boil (because they have different cooking times): celery, green beans, potatoes, carrots and a fillet of capon fish or sea bass. Flavor the whole with salt, a bit olive oil and vinegar. Take 4 containers in the shape of big glass: put on the bottom of every container a slice of bread soaked in a bit vinegar. Then put vegetables , fish and a slice of beetroot and close the glass with a slice of bread soaked in a bit vinegar. Leave the mixture under pressure of a small weight for 24 hours. After overturning the glass and after making the mixture slide out of, present the course spreading both the border and the mixture with the green sauce prepared mincing : parsley, salted anchovies, capers, garlic with addition of vinegar, oil and salt. Decorate the course with a prawn and put around opened muscles, clams and ½ boiled egg and in this way the course has a good presentation.