This dish is the result of a research and a path that led Chef Martina Caruso and her team to rediscover and work more and more with local products.
Even though the moray is a fish that is difficult to find and does not have a large commercial market, it is a very common ingredient in the houses of fishermen and families of Salina island.
Being a carnivorous nocturnal predator, its fishing takes place mainly at night; often, it happens that fish get caught in fishermen’s nets. Its meat is very fatty, which is why the Chef has chosen a cooking method mainly used for meat.
Below, two versions of barbecued moray by Chef Martina Caruso. The first is the one proposed in Signum restaurant, which sees the use of an unusual cooking method, underground barbecue; the second is a simpler version, created by the Chef for those who want to try this preparation at home.
Therefore, the moray is an ingredient to be rediscovered … perhaps in this essential and unusual guise
Underground barbecued moray
DIFFICULTY LEVEL: high
800gr / 1kg of moray
100 gr celery
200 gr red onion
100 gr parsley
3 laurel leaves
100 ml extra virgin olive oil
200 ml white wine
Put the moray on a baking paper. Season it with salt, oil and white wine. Put, inside the stomach of the moray, chopped celery, parsley, red onion and laurel leaves.
Place the moray on an aluminium foil and close the foil to obtain a papillote.
Dig a small pit in the ground and light some woods inside it; as soon as they become embers, place the papillote containing the moray on the embers and cover it with some soil. Cook underground for about 40 minutes.
As soon as the cooking is finished, peel and debone the moray, making portions of 200/150 gr.
To serve, place the moray on a plate and season it with a teaspoon of lemon, oregano, salt and a drizzle of oil. Chef suggests serving the moray lukewarm.
Barbecued moray, oil, lemon and oregano
DIFFICULTY LEVEL: medium
800gr / 1kg of moray
Q.s. White wine
Peel the moray, making portions of 130/150 gr.
Place the portion of moray on an aluminium foil, season it with 1 teaspoon of white wine, a pinch of salt, a laurel leaf and a drizzle of oil.
Close the foil to obtain a papillote. Place the papillote on the embers and cook for 6/8 minutes.
Debone the moray. To serve, place the moray on a plate and season it with a teaspoon of lemon, oregano, salt and a drizzle of oil. Chef suggests serving the moray lukewarm.
Barone di Villagrande. Salina Bianco 2018
It is a wine made of Malvasia and small percentages of other indigenous grapes such as rucignola and catarratto. Fermentation at controlled temperature and aging in steel. 1200 bottles produced. It comes from a unique vineyard of about 2 hectares, which faces north, in the municipality of Santa Marina.
NOSE: Aromatic and medicinal herbs alternated with floral and fruity traits.
MOUTH: Sapid and mineral with a moderate acidity that makes the glass always pleasant.