To make this dish I use our sea Amber jack from which I cut the escalope, protagonist of the plate. I put it in a frying pan to make its skin crispy than, I cook it in the oven. The leeks are stewed with oil and put on the plate.
I use the claims cooking water, enriched with saffron pistils. Saffron is a local ingredient too and I add it both for its colour and mellow taste well fitting with Amber jack delicacy.
Alessandro Volandri, Chef of the Hotel Restaurant Baia d'Argento.
