Ingredients for 6 servings
4 sea biscuits
800 g of gurnard or other fish (hake, umbrina, sea bass)
50 g of dried tuna fillet
200 g of any kind of seafood
extra virgin olive oil
1 small cauliflower
1 stalk of white celery
300 g of green beans
2 or 3 potatoes
1 tablespoon of mushrooms preserved in oil
For the sauce:
a handful of capers
200 g of pine seeds
2 salted anchovies
2 cloves of garlic
2 hard-boiled egg yolks
1 bunch of parsley sprigs
1 bread roll (soft part)
1 tablespoon of Spanish green olives
1 glass of extra virgin olive oil
salt to taste
Clean all the vegetables and boil separately. After cooking, peel and cut into thin slices the potatoes, beetroot, carrots and artichoke stems.
Cut the remaining vegetables into pieces. Dress with oil, vinegar and salt and place to the side.
Meanwhile, clean and boil the fish in water with seasonings, remove skin and de-bone, cut into pieces and dress with oil, lemon and a pinch of salt.
Follow the same procedure for the lobster, trying to keep its original shape. Boil the prawns and leave whole.
Shell the oysters and the other seafood. Hard-boil the eggs.
Place the remaining ingredients on separate dishes to make the work easier: cut the tuna fillet into thin slices, remove salt and bones from the anchovies, prepare the olives, capers and mushrooms.
Place in the mortar the parsley, garlic, pine seeds, capers, anchovies and two boiled egg yolks, the bread soaked in vinegar, the pulp of the olives and a pinch of salt. Grind with pestle until smooth and creamy, strain and thin with 1/2 glass of oil and a glass of vinegar.
Place the sea biscuits in the serving dish rubbed with garlic, sprinkle with a few drops of water and vinegar, a pinch of salt and oil.
Place the vegetables and fish on top of the biscuits in alternating layers, covering each layer with some of the sauce.
There is no exact order for arranging the ingredients; piled on top of each other they create a multi-colored pyramid which is wider at the base and is topped off with the recomposed lobster, surrounded by the prawns which may be held in place with toothpicks.
Arrange the remaining sliced hard-boiled eggs, seafood, olives and mushrooms all around the Cappon magro.