Steamed snapper fillet on a bed of marinated radicchio salad, saffron potatoes and honey gravy
Steam the snapper at 58° for about 10 minutes and serve with saffron potatoes cubes, radicchio salad marinated in red wine vinegar and a honey and cinnamon gravy.
Francesco Carrieri Executive Chef and FB Manager "Torre d'Argento" Hotel Torre di Cala Piccola restaurant
