Involtini di Pesce

Barramundi Involtini

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This dish is inspired by one I used to make when I worked at Fior di Roccia on Lake Garda. We laid out thin slices of raw fish (crudo) on a bed of radicchio, flashed it under the salamander (hot grill) to just cook it, then drizzled it with this dressing. You could also use salmon, tuna or swordfish, and I like this dressing drizzled on carpaccio. This is a good dish to prepare ahead of time for entertaining.