Casa
Tua
1700 James Avenue
Miami Beach, FL 33139
305-673-1010
|
Grilled French
Turbot with Fennel, Blood Oranges, Nicoise Olive Salad, and Fresh
Marjoram
By Sergio Sigala of Casa Tua –
Miami Beach, FL
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 1 French turbot
- 2 fennel bulbs
- ½ cup Blood orange juice
- 1 (spoon?) Nicoise olives
- 1 teaspoon fresh marjoram, chopped
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- Fleur de sel, to taste
- 1 Blood orange, skin and pith removed and cut
into sections
Method:
Clean the turbot, cut into 4 filets, and remove the skin. Cut the
fennel bulbs in half and remove the core. On a mandolin, slice fennel
very thinly. In a mixing bowl, combine the blood orange juice, olives,
oil, Dijon mustard, black pepper and salt. Season the turbot and
grill it for about 2½ minutes on each side. Mix sliced fennel
with the olives, marjoram, orange sections, and dressing. To serve:
Put the salad in the center of the plate, top with a grilled turbot
filet, and finish with a drizzle of extra virgin olive oil and a
sprinkle of fleur de sel.
Wine pairing:
A crisp Chablis such as the La Chablisienne Chablis Premier Cru
Grand Cuvée 2002
|
