The Ombrina is a tasty and sought-after fish because it lends itself to a variety of pairings: here’s one featuring Traditional Balsamic Vinegar, created by Chef Bruno Barbieri, a judge on MasterChef!

Ingredients for 4 people:

FOR THE ROLL:

• Filo Pastry, 4 Sheets

• Ombrina 400 gr.

• Salt

• Pepper

• Mixed Salad with Aromatic Herbs, 250 g

FOR THE SAUCE:

• Red Turnip Juice
• Extra Virgin Olive Oil
• A chilli
• Traditional Balsamic Vinegar of Modena, Extra Vecchio Gelso

FOR FRYING:

• Peanut oil.

Preparation:

Cut the croaker into 4 pieces, then cut each piece in half to make individual portions. Place some basil on each piece of fish, then season with salt and pepper. Roll the fillets up, then cut some rectangles of filo pastry, wrap them around the croaker, seal them tightly and fry them in plenty of oil. Dress the mixed salad leaves with oil, salt and pepper.

Plating: place the fried hake rolls in the centre of the plate, top with the mixed salad leaves and herbs, and drizzle with a few drops of Traditional Balsamic Vinegar of Modena ‘Extravecchio Gelso’ and a sprinkling of chilli flakes.