Fresh broad beans, Pecorino cheese fondue and umbrina fish

Recipe ingredients:

(for 4 people)

Umbra
1 and 1/2 Kg umbra fish
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

Fondue of Roman pecorino cheese
200 g of Roman pecorino cheese
An egg yolk
100 ml of milk

Broad beans
60 g of fresh broad beans
A shallot
Extra virgin olive oil to taste

Preparation:

Umbra
Obtain from the umbra 2 fillets and from them small pieces of approximately 100 g each, lay them on baking paper on the side of the skin, season with a drizzle of extra virgin olive oil, salt and pepper and cook in oven at 120° C for about 15 minutes, then finish cooking in a skillet already heated still on the side of the skin with extra virgin olive oil, after that keep them warm

Fondue of Pecorino Romano cheese d.o.p.
Dice Pecorino Romano cheese, place it in a water bath with milk, let it warm up, then increase the power of the flame and melt slowly, after that take the mixture away from heat, add the yolk and mix until a smooth sauce.

Broad beans
Trim the beans and place them in a pan with extra virgin olive oil and shallot, cut into julienne strips, then cook them, once cool, peel them.

Presentation:

Compose the dish by placing on the bottom the Roman Pecorino fondue and fresh ground pepper, then a slice of umbra fillet skin side up, then the broad beans and finally a drizzle of extra virgin olive oil.