Pickled California Grapes, Garlic Aïoli, Toasted Marcona Almonds
Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar | Miami
Adapted by StarChefs | September 2022
INGREDIENTS:
Pickled Grapes:
1 cup white distilled vinegar
½ cup granulated sugar
½ cup brown sugar
½ teaspoon kosher salt
2 jalapeños, thinly sliced
1 red onion, thinly sliced
2 teaspoons coriander seeds
4 cloves
1 bunch Grapes from California, halved
Garlic Aïoli:
½ cup mayonnaise
3 cloves garlic, minced
1 teaspoon lemon juice
To Assemble and Serve:
Yield: 1 serving
1 tablespoon extra virgin olive oil
1 teaspoon minced flat leaf parsley
Salt
Black pepper
2 ounces wahoo, thinly sliced
Chopped toasted Marcona almonds
Microgreens
METHOD:
For the Pickled Grapes:
In a pot, combine vinegar, sugars, salt, jalapeños, onion, coriander, and cloves. Bring to a boil. Place grapes in a glass container. Pour the hot brine over the grapes. Cover and refrigerate 1 to 8 hours (or overnight).
For the Garlic Aïoli:
In a bowl, mix to combine all ingredients. Set aside.
To Assemble and Serve:
In a small bowl, whisk to combine olive oil and parsley. Season with salt and pepper. Set aside. Thinly slice 1 Pickled Grape. On a serving plate, place 5 slices wahoo. Spoon the parsley-olive oil mixture around the fish. On each slice of fish, place a dot of Garlic Aïoli and a slice of Pickled Grape. Top with almonds. Garnish with microgreens.
