Tricolour Rice Timbale with Sea Bream in a Salt Crust
A three-band rice timbale with white Arborio, black wholegrain Il Moro and red wholegrain Il Cardinale from Acqua e Sole, alongside a whole sea bream in a salt crust scented with rosemary, thyme, bay and lemon. The crust is broken at the table in front of your guests: a convivial, theatrical gesture. A three-variety showcase recipe from our kitchen at Lumellogno.
- Time: 75 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Arborio Acqua e Sole rice
- Black Wholegrain Il Moro Acqua e Sole rice
- Red Wholegrain Il Cardinale Acqua e Sole rice
- sea bream of 1.2-1.5 kg, whole and gutted
- Italian coarse sea salt
- egg whites
- sprigs fresh rosemary
- sprigs fresh thyme
- leaves fresh bay
- untreated lemons
- A handful of black peppercorns
- tablespoons extra virgin olive oil for the rices
- tablespoons raw extra virgin olive oil for serving
- Coarse salt for cooking the rices
- Fine salt, freshly ground black pepper