Sea bream and cabbage wraps with small wholemeal frittatas and truffle

300gr sea bream;

30gr black summer or scorzone truffle;

1 dl white wine;

20gr shallot;

20gr olive oil;

15gr butter;

200gr cabbage;

salt and pepper to taste;

25gr type 00 flour;

125gr wholemeal flour;

10gr instant beer yeast;

2 egg yolks;

1.5 dl milk

Fillet the sea bream, remove skin and bones; slightly beat them, add salt and pepper and lay them on top of a blanched cabbage leaf. Wrap the sea bream fillet in the cabbage and lay it in a steaming bowl with the chopped shallots, extra virgin olive oil and white wine. Close the steaming bowl and cook the sea bream fillets in the cooker with 4 dl water for 9 minutes after the first hiss. Prepare the small frittatas, by mixing the two flours, the yeast dissolved in warm milk and the eggs. Let the batter stand for at least 10 minutes then cook the frittatas in a non-stick pan with a knob of butter. Assemble the dish with the wholemeal flour frittata, the sea bream fillet cut in half and grate the truffle on top. Dress with one spoonful of filtered fish cooking juice and a drizzle of extra virgin olive oil.

Recipe of Emanuele Gnemmi