Ingredients for 1 serving.
TOMATO COMPOTE : oz 2 minced shallot, oz 9 ripe tomatoes, half an orange peeled, oz 1 powder sugar, oz 1/2 fresh pepper flakes, salt and pepper, fresh oregano. Saute shallot in a pan with little extra virgin olive oil. Add the tomatoes previously peeled and cut in small cubes and cook for 10 minutes, then add the orange, the sugar, the pepper flakes and the oregano. Continue to cook until you obtain a compote similar to a marmelade. Let cool.
OIL FLAVOURED WITH MARJORAM : oz 3 and a half extra virgin olive oil, oz 1/2 fresh marjoram, salt. Whisk all the above ingredients until you have obtained a smooth oil of green colour.
SEA FOOD : 1 prawn, 1 scallop, 1 red shrimp from Sicily, 1 clam, 1 mussel, 1 small cuttlefish, 1 cockless.
Cook the sea food in a court-bouillon with vegetables for a few minutes, drain and season with extra virgin oil, salt, pepper and a few drops of lemon juice.
Display the fishes on the dish and garnish with caviar, eggs of salmon trout, vegetables and choice of sprouts.
