Main course
Warm amberjack fish cutlets with cauliflower purée, lemon flavored evo oil & salted mullet roe.
Ingredients
Instructions
Filet the amberjack and then flash freeze it to – 24°C for 3 hours.
Boil the cauliflower in salted water and then drain, keeping some of the cooking water aside. Let the cauliflower cool, then place it in a container (or blender) along with the cooking water and 30ml of lemon-flavored evo and white vinegar. Blend into a fairly compact purée.
Add salt and pepper to taste.
Pour the maltodextrin in a casserole, add remaining lemon- flavored oil and cook over very low heat, stirring with a whisk until the mixture becomes soft and fluffy.
Defrost the amberjack filets and cut them into lengthwise slices. Brush oven-proof serving dishes with an emulsion of sweet and fruited evo oil, lemon juice and a pinch of salt, then lay the amberjack slices on top (6-7 slices of filet per portion). Add salt if necessary.
Brush the filets again with oil & lemon juice.
Cook under the broiler (at max temp), until the fish is warm but not overcooked.
Remove from broiler and decorate with the cauliflower purée and then top with grated (light) and sliced (dark) mullet roe. Add a touch of color with the lemon-flavored evo oil and garnish with fresh glasswort.
Boil the cauliflower in salted water and then drain, keeping some of the cooking water aside. Let the cauliflower cool, then place it in a container (or blender) along with the cooking water and 30ml of lemon-flavored evo and white vinegar. Blend into a fairly compact purée.
Add salt and pepper to taste.
Pour the maltodextrin in a casserole, add remaining lemon- flavored oil and cook over very low heat, stirring with a whisk until the mixture becomes soft and fluffy.
Defrost the amberjack filets and cut them into lengthwise slices. Brush oven-proof serving dishes with an emulsion of sweet and fruited evo oil, lemon juice and a pinch of salt, then lay the amberjack slices on top (6-7 slices of filet per portion). Add salt if necessary.
Brush the filets again with oil & lemon juice.
Cook under the broiler (at max temp), until the fish is warm but not overcooked.
Remove from broiler and decorate with the cauliflower purée and then top with grated (light) and sliced (dark) mullet roe. Add a touch of color with the lemon-flavored evo oil and garnish with fresh glasswort.
