After researching a French recipe from the 1830’s Elizabeth David, concluded,
“That anisette is, improbably but inconvertibly, quite magical in fish dishes and sauces.” More so that it makes the “best sauce for lobster ever invented.” We are taking her cue for this elegant, rich, and inexplicably delicious seafood risotto to welcome the New Year.
Poach the lobster yourself. If you cannot bring yourself to the task, purchase it pre-cooked from your fishmonger or grocer. If that is your chosen course of action, make sure the tail is tightly curled beneath the body.
This makes a wonderful first course for two or an individual serving for one diner. Chill your serving plate in advance of preparation. A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing. You can pound the tuna between two sheets of plastic wrap to make it even thinner. Use peppery microgreens like radish, arugula or watercress.
The name of this typical Ligurian dish, comes from the Provençal verb meaning ‘to shake’ or ‘to toss’. The dish is part of the culinary tradition of Riviera di Ponente. It was the fare of sailors on their sea voyages. The cook made it while he was sitting on a chair and tossing the pot with cooked codfish and potatoes between his legs.
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