• 20 basil leaves, minced

  • 1 garlic clove, minced
  • ½ tablespoon Champagne mustard
  • 2 egg yolks
  • 1 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 6-ounce fresh corvina fillets
  • ½ cup water
  • 2 tablespoons dry white wine
  • ¼ cup fish stock
  • 2 tablespoons clam juice
  • 4 large romaine lettuce leaves
  • 1 medium tomato rose
  • Salt and pepper

In a large bowl blend the basil, garlic, mustard, and egg yolks, using a whisk. Add the oil a little at a time, whisking constantly, until a soft mayonnaise-like cream is obtained.

Add salt to taste and lemon juice and blend well. Set aside.

Clean the fish fillets under cold running water. Pat them dry with paper towels and season with salt and pepper to taste. In a saucepan over medium-high heat combine the water, wine, fish stock, and clam juice, and stir a few times; add the fillets. Cook 5–6 minutes.

Remove the fillets from the pan and turn off the heat.

Scald the lettuce leaves in the fish-cooking liquid and then spread them out on a warmed serving platter. Place the fillets atop the lettuce leaves and pour the dressing over them. Garnish with the tomato rose.

Serve on warmed plates.

Serves 4

Wine pairings: Friuli-Venezia-Giulia Pinot Bianco del Collio; Geyser Peak Chardonnay