Mormora in Escarole

Dear Friends, Mormora is a fish of “little value” –  which through sustainable fishing, high nutritional value and a low level of pollution – yields high quality pulp. It has a low fat and carbohydrate content, it’s high in protein and has a great variety and quantity of minerals (zinc, potassium, selenium, iron, calcium and magnesium). Andrea suggested that I steam the fish and accompany it with escarole and pine nuts. The latter, both small and precious, are a good source of proteins, fibre, iron, calcium, potassium, vitamin E and PP, and have a good percentage of unsaturated omega 6 fats.

Ingredients for 1 person:

  • 1 Mormora
  • 1/2 bunch of escarole
  • 10 pine nuts
  • Water
  • Extra virgin olive oil
  • Salt to taste

Put the water in a pot and bring to a boil. Add the escarole, a pinch of salt and let it cook. When ready, strain and puree it with an electric mixer until a cream is obtained (if necessary, add a little cooking water).

Then put the fish in a bamboo steamer placed on top of a pot of boiling water (3 fingers of water), cover with a lid and let it cook until the fish’s eye is white.

Now let’s compose the dish. Pour the escarole cream on a plate, lay the mormora fillets on top (pay attention to the central spine), complete with pine nuts (if you want you can roast them in a pan) and a drizzle of extra virgin olive oil. Bon appétit!



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