The Michelin-rated chef Paolo Gramaglia from the restaurant “President” in Pompei, shows us his recipe : “Vesuvio Fuochi e Fiamme”.

Ingredients for 4 people

-2 Fillets of Sea Bass, cleaned and splitted in half.

-4 Knobs Butter ( 50gr. )

-Skinned almonds 60gr.

-Lemon juice

-Orange juice

-Water 60gr.

-Cognac 100gr.

-White Roux 5gr.

-Reduced Red Wine Lacryma Christi from Vesuvio ( or aromatic vinegar glaze ) 80gr.

-Reduced sauce of Pomodorino( tomato ) del Piennolo from Vesuvio ( or ketchup )

-Flour ( type 00 ) 80gr.

-Extra Vergin Olive Oil

-Salt and Pepper

Reduced sauce of Pomodorino( tomato ) del Piennolo from Vesuvio:

Pomodorino del Piennolo 180gr.

Reduced Red Wine Lacryma Christi from Vesuvio:

Red Wine Lacryma Christi 250ml

Glucose 80gr.

Sugar 100gr.

Method

How to reduce the tomato sauce:
Blanch the tomatoes, blend and sift them. Keep the sauce into a “biberon”.

How to reduce the Red Wine Lacryma Christi sauce:
Put a pan of red wine, glucose and sugar on low temperature. Keep it into a “biberon”.

Dust the 4 sea bass fillets with flour and fry them until golden all over.

Put a pan of oil on fire and melt the butter. Add the golden fillets, salt, pepper, lemon juice, orange juice, almonds and a little bit of water ( if it needs ). Make a cream and blaze it with cognac.

How to serve:

Get a white dish 33cm width, get the biberon with the red wine sauce and try drawing Vesuvio and its Gulf; get the biberon with the tomato sauce and try drawing lava on the top of Vesuvio ( take a look at the picture ).

Try to place the fillet on the Gulf. Decorate with citrus sauce and almonds on the top.