Sony RX1, 35mm f2 Carl Zeiss
ISO160, f/18, 1/125, raw
Forth day of “Metamorfoodist”.
“Transformations” Menu, forth recipe.
The Chef Lorenzo Mazzoni says:
Salmon Trout Fillet marinated with Lime, served with Salmon Trout Sauce, Yogurt and Orange Juice (“Filetto di Trota Salmonata marinato al Lime, In Salsa di Salmonata, Yogurt e Succo d’Arancia”).
Variations on sour. Crudités of salmon trout fillet, marinated in lime’s juice for four hours, served with an emulsion of orange juice, yogurt, and a sauce obtained from the infusion of the salmon trout carcass in just a bit of boiling water for 20 minutes.