Cappon Magro
A dramatic Genoese layered salad of crisp ship's biscuits, tender boiled vegetables, poached white fish, and prawns, bound with rich parsley green sauce.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 485 kcal
Equipment
- •Food processor or mortar and pestle
- •Medium saucepan
- •Slotted spoon
- •Springform cake tin or chef rings
- •Cling film
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 27 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 28 g
- calories
- 485 kcal
Instructions
- 1
Blend the parsley, anchovies, capers, one hard-boiled egg yolk, one tablespoon of vinegar, and olive oil into a smooth green sauce.
- 2
Boil the diced potatoes, carrots, and green beans separately in salted water until tender, then drain and let cool completely.
- 3
Gently poach the white fish in simmering salted water for four minutes until opaque and flaky, then remove to cool.
- 4
Poach the prawns in the same water for two minutes until pink and curled, then drain and set aside.
- 5
Dip the dry ship biscuits into water mixed with two tablespoons of vinegar for ten seconds until pliable but holding shape.
- 6
Line a small springform tin with cling film and press the softened biscuits firmly across the base.
- 7
Spread a thin layer of green sauce over the biscuit base.
- 8
Layer the vegetables and flaked white fish sequentially, spooning green sauce lightly between each layer to bind them.
- 9
Press the top layer down gently with a flat plate, cover, and chill in the refrigerator for two hours.
- 10
Unmould onto a serving platter, crown with poached prawns and quartered eggs, and coat with remaining green sauce.
Chef's tips
Do not oversoak the sea biscuits or they will collapse into mush under the weight of the vegetables. Cook every vegetable separately to ensure each retains its distinct texture and bright colour. Assemble the dish several hours ahead to allow the salsa verde flavours to permeate the layers.
Ingredient substitutions
- gallette del marinaio → unflavoured hard water crackers or dry stale sourdough crusts
- sea bass → cod, hake, or sea bream fillets
Storage
Store leftovers covered in the refrigerator for up to 24 hours.
Reheating
Do not reheat; serve chilled or at cool room temperature.
Common mistakes to avoid
- •Soaking the ship biscuits too long, which results in a soggy, unstable foundation.
- •Boiling all vegetables together in one pan, causing delicate green beans to overcook while roots remain firm.
- •Skipping the resting time in the fridge, making the tower collapse upon unmoulding.
Serving suggestions
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