Lake como tempura

by | Second courses

Ingredients (serves 1)

For the batter:

  • 50 g of our for deep frying ·
  • 20 ml of sparkling water · 2 g of salt · 1 egg yolk


  • 70 g of lavarello fillet · 50 g of perch fillet · 70 g of lucioperca (pike) fillet · 80 g of salmonated trout fillet ·
  • 40 g of agone (lake shad) fillet

For the broccoli purée:

  • 50 g of broccoli
  • 15 g of chopped scallion
  • 20 ml of extra virgin olive oil

For the mustard dressing:

  • 1 egg yolk
  • 20 ml of water
  • 25 g of rustic mustard à l’ancienne
  • 50 g of melted butter
  • 20 ml of Sherry vinegar
  • salt and freshly ground pink pepper


Prepare the batter: mix the our, the egg yolk, the water, and a pinch of salt together in a bowl with a whisk, until you get a smooth and even mixture. Cover it with plastic wrap and let it rest in the fridge for 20 minutes, adding a few ice cubes.

Prepare the broccoli purée: take the broccoli tips and cook them for 3 minutes in salted boiling water, then drain them, keeping a few spoons of the cooking water aside. Fry the chopped scallion in an anti-stick pan with some oil. When it has cooked down, add the broccoli and let them cook for 5 minutes to develop avor, then transfer everything into a container and blend with an immersion blender. If necessary, add the cooking water to get a creamy mixture. Prepare the mustard dressing: heat the vinegar and the mustard in a small saucepan with a dash of pink pepper and a large pinch of salt. Mix together the egg yolk and the water in a bain-marie bowl, then add the vinegar and the mustard, always stirring with a whisk. Place the bowl over a small pot of boiling water and mount the dressing. Finally, incorporate the butter. Cook the sh: heat a casserole or a pan with plenty of oil and bring it to about 170°C. Dip the sh llets in the batter, drain them for a few seconds and then place them directly in the boiling oil to fry until they become crispy and golden brown.

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