Cappon magro

Instructions

1. Cook the potatoes in boiling salted water, peel them and slice into rounds.
2. Poach the fish, squid and shellfish separately in gently simmering salted water for 5 to 8 minutes depending on size.
3. Prepare the green sauce by blending the parsley, garlic, capers, anchovies, egg yolk, vinegar and olive oil until smooth.
4. Quickly dip the biscuits in cold water, then arrange them at the bottom of a large dish.
5. Layer in order: biscuits, potatoes, fish, shellfish, olives, then generously drizzle with green sauce.
6. Finish with a layer of sauce and serve chilled, keeping the remaining sauce on the side.