A dessert from Diana Gourmet

The morone fish is a rare variety, difficult to catch, found in the depths of the Ligurian Sea. Its white flesh is considered the best in the Mediterranean because it is sweet and because the fish feeds on crustaceans, acquiring their flavor. At Diana Gourmet, the gourmet restaurant of the Diana Grand Hotel, executive chef Simone Belfiore has dedicated a dish to this prized fish, which reflects his recent and most important work experiences. The cooking technique was learned during his experience at the Belmond Hotel Splendido 5* luxury hotel in Portofino, the idea for the cream was inspired by the cuisine of Massimiliano Alajmo's 3 Michelin-starred restaurant Le Calandre, while the other elements can be traced back to his time in Carlo Cracco's kitchen.


Ingredients for 4 people

POTATO CREAM

500 g potatoes
10 g soy sauce
5 g brown sugar
7 g salt
20 g cream
25 g Taggia extra virgin olive oil
50 g vegetable broth

Boil the potatoes. Once cooked, drain them, blend them and whip them with cream and oil, then add sugar, salt, broth and soy sauce to taste.


RICE WAFER AND ANCHOVY BONES

300 g Carnaroli rice
3 g powdered saffron
10 g salt
5 anchovies

Cook the rice in boiling water. Blend it with the powdered saffron. Boil the anchovy bones for 3 minutes. Dry them and place them on a sheet of parchment paper. Put the rice in a piping bag and pipe a small amount onto the bones. Place a sheet of parchment paper on top and then the rice, along the entire length of the bone. Dry in the oven at 50°C for 5 hours and then fry in peanut oil at 200°C.


MORONE AND TUSCAN PANZANELLA

4 slices of morone weighing 130 g each
10 red datterini tomatoes
10 yellow datterini tomatoes
4 green beans
4 purple Sanremo prawns
4 basil leaves
b. squid ink
b. beetroot
b. saffron
b. basil
b. sugar
b. salt and pepper
lemon juice
4 anchovy bones

Season the morone with salt and roast on one side only until golden brown. Using a spoon, color the cream with squid ink, parsley, beetroot, and saffron. Mix the colors and slowly pour the cream over the morone to create a “wave” effect. Assemble the panzanella by combining the red and yellow cherry tomatoes cut in half, the green beans, the purple Sanremo shrimp, the basil, salt, sugar, pepper, and lemon. Place the panzanella next to the morone. Keep the shrimp heads and fry them in seed oil at 140°C.
Place the saffron rice sheet on top of the dish and decorate with an anchovy bone.