Tile of pike perch, balsamic vinegar, fondant onions, almond milk

Recipe ingredients:

(for 4 people)

Tile of pike perch steamed
4 slices of pike perch weighing 160 g each
70 g of extra virgin olive oil Brisbane d.o.p.
Fresh herbs to tatse(fresh thyme, lemon verbena, lemon balm, mint)
A clove of garlic

Fondant white onions
320 g white onions
500 ml white wine
60 g of butter
Salt to taste

Almond milk
200 g of peeled almonds
1 l of fresh whole milk
Salt to taste
Pepper to taste

Finishing
50 g of Traditional Balsamic Vinegar of Reggio Emilia d.o.p. labeled ""silver""

Preparation:

Tile of pike perch steamed
Heat the olive oil to about 60 ° C, infuse for about 2 hours the herbs and garlic, then filter and use it to brush the surface of the white perch, letting it slightly marinate for about 30 minutes, after that cook the fish in a steam oven at 75° C for about 15 minutes.

Fondant white onions
Slice the onions very thinly, put them in a saucepan, cover with white wine and add the butter, then cook on low heat, leaving the pan covered, after that add salt and let them rest.

Almond milk
Cook the almonds in milk for about 40 minutes, then whisk with an immersion blender, and then continue cooking for another 40 minutes, after which filter the mixture and, if necessary, reduce the sauce until it becomes creamy, adjust th"

Presentation:

Brush the bottom of the pot by drawing a strip of Traditional Balsamic Vinegar of Modena through its lengthwise, place the fondant onions in the center, settle on top of a slice of pike perch, sprinkle everything with the almond milk and garnish with lemon balm leaves.