.png){kind=logo}
Ingredients
2 ea Branzino fillets
2 oz Butter
2 sprigs Thyme
1 ea Garlic clove
2 oz Grapeseed oil
MOP: Add oil and sear fish skin side down until crispy. Add butter and aromatics and baste until desired temperature is achieved.
Lime and pistachio crumb
1 ea lime zested
4 oz. Pistachios, toasted
Pinch Fennel pollen
TT Salt
MOP: Combine. Season, taste, analyze, adjust, taste. Reserve for service.
Bulgur parcel
2 oz. Bulgur
10 oz. Vegetable stock
2 oz. Apricots, diced
2 oz. Simple syrup
1 ea Lemon, juiced and zested
1 oz. Chives, chopped
Pinch Cardamom, ground
2 ea Swiss chard leaves, blanch and shocked
TT Salt
TT Maldon salt
MOP: Cook bulgur in vegetable stock until tender. Strain and reserve. Poach the apricots in simple syrup. Strain and add to the bulgur. Add remaining ingredients. Taste, analyze, adjust, taste. Roll the grain mixture in the swiss chard. Warm for service. Garnish with maldon salt.
Roasted red pepper coulis
1 ea Red pepper, roasted, seeds removed
1 ea Garlic clove
½ Lime, juiced
4 oz. Grapeseed oil
TT Salt
MOP: Place all ingredients in a blender. Taste, analyze, adjust, taste. Reserve in a squeeze bottle for service.
Warm zucchini salad
1 ea Zucchini, cut into diamonds, seeds removed
1 oz. Olives, chopped
1 oz. Oregano, chopped
½ oz. Sesame seeds, toasted
1 oz. Grapeseed oil
1 oz. Olive oil
½ lemon juiced
Pinch Sugar
2 oz. Tomato sauce
TT Salt and white pepper
MOP: Sautee zucchini in vegetable oil. Remove and combine remaining ingredients. Taste, analyze, adjust, taste. Reserve for service.
Cardamom scented butter with chive oil
2 oz. Reserved fish bones
1 oz. Vermouth
5 ea Cardamom pods
1 oz. Heavy cream
6 oz. Butter
2 oz. Chives
6 oz. Grapeseed Oil
TT Salt and white pepper
MOP: Sautee the bones and cardamom pods. Deglaze with vermouth. Reduce to sec. Add heavy cream and reduce by half. Strain and mount with butter. Season. Combine the chives and oil reserve separately. Upon service combine a couple of tablespoons until desired color is achieved.
Comments