Fish Patina

This patina uses any white fish set with egg in a simple fish frittata. Unusually, the original recipe has sea-anemones (Anemonia sulcata) gently placed on the top so that they don’t sink into the mass of the dish and then it is cooked slowly over charcoal until it sets. The sea-anemones are supposed to dry out and cook on the surface. I have used bream for the white fish and replaced the sea-anemones with scallops and it was especially good.