Kamala – Central West Beaches
BRANZINO IN ACQUA PAZZA
The term acqua pazza (meaning ‘crazy water’) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many versions but at Isole the take is a lighter one, utilising white wine, fresh Italian basil, a whole clove of garlic, slightly crushed (‘in camicia’, Italian for ‘wearing a shirt’) and pitted olives from the Leccino variety. The delicate fish fillet, deboned and drenched in flour, is first seared and then poached in acqua pazza. Served with roasted artichokes and artichoke purée.
Beverage companion: It has to be a very cold Italian rosè. I’ve gone for the Talamonti Rosè, Cerasuolo d’Abruzzo DOC. The eye catches a bright vibrant colour; the bouquet is dominated by intense notes of red berries with a fresh hint of underripe Marasca cherry.
Executive Chef Eittirach Sangplam (Chef Rach) – Isole
+66 (0)76 337 300
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