Brill fillet, red onions and olives, anchovy “colutura” (salty anchovy sauce)



Cut the red onions into wedges, open them to separate the various layers.
Sear/ lightly cook them in boiling water, acidified with red vinegar and a pinch of salt for 5 minutes, drain and transfer them into a pan with butter, a few thyme leaves ​​and a pinch of pepper, add the olives and keep them warm.
Blend the mango pulp with a spoonful of oil and a pinch of salt.
Lightly fry the brill fillets in a non-stick frying pan with oil until golden on each side. Salt lightly.
Emulsify two tablespoons of oil with the ‘colatura’ traditional anchovy sauce.

To serve

“Dirty” the plate with a few drops of mango sauce. Place the onions in the center, lean the fillet against the onions and season with the emulsion of “colatura”.
Decorate with thyme sprigs and fresh dill as you wish.