Snow Fish

• 4 fillets of around 150 gm
• Bread flour
• 25 ml extra virgin olive oil
• 40 ml dry white wine
• Salt and pepper to your liking
• 250 gm Italian buffalo mozzarella

Skin and pat dry the fillets, drench them in flour. Heat the oil in a non sticky pan, place the fillets and fry them gently until medium done. Add salt and pepper to your taste, pour the wine and cover. Complete the cooking at slow fire, adding a little water if needed. Keep the remaining sauce warm. Place the fillets in a baking tray. Place one thick slice of Mozzarella on top and bake at 180º C until the cheese gets well soft.

Snow Fish

• 300 gm Fresh zucchini
• 25 ml Extra virgin olive oil
• 4 Gloves of garlic, peeled
• Salt and pepper to your liking

Heat the oil and garlic in a fry pan. Fry the garlic until golden brown, and then remove it. Put the zucchini, sliced to 2 mm thickness, add salt and pepper to your taste and fry until well done.

Tomato fondue

• 4 heirloom tomatoes, well ripened, medium size
• 20 gm extra virgin olive oil
• 30 gm Italian basil leaves
• Salt and pepper to your liking

With a small sharp knife, remove the stem from the tomatoes and mark the skin at the top with an “X”. Plunge the tomatoes in boiling water for about 30 seconds. The skin is now very easy to remove, under running water.

Dice the peeled tomatoes to 4 mm cubes. In a non sticky fry pan, heat the oil. Pour the tomatoes in and stir until smooth and creamy. Add salt and pepper to your taste and the basil leaves finely chopped.

Tomato fondue

On each large main course plate, place ¼ of the zucchini, well drained from the oil, in the middle. Place on top one snow fish fillet, topped with a little of the white wine sauce. Complete the plate with ¼ of tomato fondue. Decorate with fresh Italian basil leaves and serve. A glass of fresh Soave white wine would be a perfect match.