Alberto Cabrera

Biography & Interview

Chef Alberto Cabrera

Formerly of Karu Restaurant & Y |Miami

Pan Seared Flounder, Cured Beef Cannelloni, Confit Celery and Porcini Broth
Formerly of Karu Restaurant & Y —Miami, FL
Adapted by

Yield: 4 Servings


    Scarlet Beet Powder:
  • 3 pounds scarlet beets

  • Porcini Broth:
  • 2 pounds fresh porcini mushrooms
  • 1 Tablespoon grapeseed oil
  • 1 Tablespoon sesame oil
  • 1 ounce ginger
  • 1 stalk lemongrass
  • 1 shallot, diced
  • 4 cloves garlic
  • ½ a jalapeno
  • 3 quarts distilled water
  • 1 cup light soy sauce
  • 2 Tablespoons yuzu juice
  • Salt

    Confit Celery:
  • 5 celery stalks, cut into batons
  • 2 quarts Spanish extra virgin olive oil

    Cured Beef Cannelloni:
  • 12 ounces Tasajo*
  • 2 teaspoons ginger
  • 2 teaspoons garlic
  • 3 teaspoons lemon juice
  • 1 Tablespoon Spanish extra virgin olive oil
  • ¼ cup apple puree
  • 1 green apple, thinly sliced into rounds

    To Assemble and Serve:
  • Spanish extra virgin olive oil
  • 4 fillets of flounder
  • Confit Celery

For the Scarlet Beet Powder:
Juice the beets in a juicer and collect the pulp. Transfer pulp to a dehydrator and dry for 48 hours. Remove from dehydrator and transfer to a grinder. Grind and strain through a fine sieve.

For the Porcini Broth:
Lay porcini in a baking pan and roast in a 400°F oven until caramelized. Remove from oven and deglaze pan with water. Combine grapeseed oil and sesame oil in a saucepan over medium heat and add ginger, lemongrass, shallot, garlic, and jalapeno. Add porcini and deglazed jus. Add water to cover and bring to a boil. Lower heat and simmer for 20 minutes. Season with soy, yuzu and salt. Remove from heat and allow to rest for 20 minutes. Strain liquid through a fine sieve.

For the Confit Celery:
Preheat oven to 275°F. Place celery and olive oil in a half hotel pan and cover with aluminum foil. Cook for 30 minutes until tender.

For the Cured Beef Cannelloni:
Combine the Tasajo, ginger, garlic, lemon juice, olive oil, and 1 tablespoon of the apple puree. Layer 6 of the apple rounds in a rectangle on a baking sheet, making sure they overlap. Place 1 ounce of filling in the center of the apple slices and roll into a cylinder. Brush apple puree onto the inside of apples to seal the cannelloni.

To Assemble and Serve:
Add olive oil to a hot pan and sear each flounder fillet. Place the fish in the center of a plate. Place Cannelloni and a small pile of Scarlet Beet Powder to the side. Pour Porcini Broth tableside onto the Powder. Garnish with celery batons roasted in olive oil.


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   Published: February 2008