Balsamic Vinegar of Modena Ponti
fish fumet (fish bones, celery, carrots, bay leaves, pepper, Maizena corn starch and saffron)
Prepare the fish fumet: boil the fish bones with celery, carrots, onions, bay leaves and some pepper grains. Let it evaporate, add some Maizena, saffron, salt and pepper. Remove the bones from fish. Thinly slice the raw potatoes and lay them in an oven-proof dish, place the cut dentex on them. Add the olive oil, fish fumet, a knob of butter, salt and pepper. Cover and bake in the oven. Prepare a sauce by blending the fish fumet, butter, lemon juice, sprinkle with wine. When the dentex is ready, sprinkle some Balsamic Vinegar of Modena Ponti over it. Place the dentex on the sliced potatoes on a plate (the potatoes should be crispy). Cover the dentex with the remaining sauce and garnish with some courgette flowers.