Osteria Malabocca
Ingredients and quantities

Quantities for 4 people:

  • 500g fresh mackerel
  • 100g fresh anchovies
  • 100g fresh sardines
  • 2 artichokes
  • 1 bunch of rocket
  • 10 dried cherry tomatoes
  • extra-virgin olive of Brisighella
  • pepper
  • natural Cervia salt
  • 20g sugar
  • juice of ½ lemon
Accompanying wines:
Aulente Bianco Rubicone IGT

Artichoke and rocket salad with oily fish cooked in Cervia salt

Type of recipe: Appetizers


Click on the photos to enlarge

Preparation method:

Slice the cherry tomatoes and lay out on a baking tray. Drizzle with olive oil and sprinkle with salt and sugar before putting in the oven at 80°C for 2 hours. Carefully clean and gut the fish and remove all bones. Cut into pieces and put them on some baking paper. Season with oil and pepper. Clean the artichokes, keeping only the tender hearts. Add the washed rocket and season with lemon juice, pepper and extra-virgin olive oil. Put the fish in the oven and cook for 3 minutes at 180°C.

Plate up, putting the artichoke salad in the centre and all the fish around it, alternating the type of fish. Garnish with the slices of dried tomatoes and season with natural Cervia salt.



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