Lavaret fish is most of the times easy to find, it is tasty, it has a delicate taste which is quite easy to appreciate among freshwater flavours.
This recipe revisits lavaret in a modern way, which differs from the traditional grilled fish dish. Saffron is quite delicate and it doesn't alter the light flavours of lake fish. If blended with Malcesine's olive oil it can create a natural dish characterized by soft flavours.
Venere rice adds a touch of black colour while the local vegetables gives different shades to the dish.
Roberto, the cook, is always looking for something new, he loves to mix tradition and innovation together, always cooking the fish who has just been caught.
Roberto started cooking as a second chef at La Fassa in Castelletto di Brenzone sul Garda, a restaurant renowned for its freshwater fish dishes.
He has managed Al Corsaro restaurant in Malcesine, together with Mario, since 2008.
We started to work as cooks together so we agree on everything about food and on the ingredients choice. Choosing local natural products is very important for the both of us.
Bring rice to the boil and add the Julienne cut fresh carrot, leek and courgette. Pan-fry them with salt and Malcesine's olive oil.
Roll the lavaret fillet without the skin in breadcrumbs mixed with saffron and let it brown on a pan with Malcesine's olive oil.
Al Corsaro restaurant is situated in Paina, Malcesine on the beach immediately below the castle.