I love to combine the opposite ingredients, sweet and salty, fruits with herbs and vegetables. The result is flavors that stimulate the senses and create an unusual balance. Delicious, hard to forget. ‘
Amberjack with oranges, grapes and fennel
For 4 people
- 4 organic oranges orange
- 4 Sucronophiles (alternatively: oraphiles) mackerel, fish
- 6 the extra virgin olive oil olive oil
- 3 branches thyme
- 2 branches rosemary
- 1 branch wise man
- 1 laurel (plus 4 leaves for decoration) laurel, laurel
- 4 Garlic teeth garlic
- 10 black peppercorns pepper
- 150 G Brown sugar sugar
- 4 the Acetobalzama Balsamic vinegar
- 2 medium-sized organic grapes Grapes, Grapes
- 3 fennel bulbs fennel
- Salt and pepper to taste Salt pepper
- 80 G crumbs
- 20 G grated parmesan Parmesan
- 50 G Parselo
Wash the oranges. Cut the peels of 2 oranges into wide strips, then into a fine julienne. Marinate the thyme fillets in the juice of 1 orange, 2 tablespoons olive oil, 2 sprigs of thyme, 1 sprig of rosemary, the sage branch, the bay leaf, 2 cloves of unpeeled garlic, halved, and the peppercorns for 1 hour. Then remove the herbs from the marinade and set aside.
Boil the sugar with 100 ml of water and boil for 10 minutes until the caramel has turned golden. Add the juice from the remaining oranges, the balsamic vinegar, the prepared orange strips and the washed grapes and cook for another 10 minutes. Let the sauce rest for 15 minutes.
Clean and wash the fennel bulbs, removing the hard outer skin and fennel vegetables. In a bowl mix 2 tablespoons olive oil, salt and pepper, 1 sprig of thyme and 1 sprig of rosemary, 2 peeled garlic, the breadcrumbs, the parmesan and the chopped parsley. Cut the fennel bulbs into 2 millimeter thin slices, place on a baking sheet covered with parchment paper without overlapping, spread the spice mixture on top, gratinate the fennel in the oven at 180 degrees for 10 minutes.
Then remove the garlic and herbaceous branches. Fry the mackerel fillets in a covered pan with 2 tablespoons of olive oil and all the herbs from the marinade for 5 minutes on each side, season with salt and pepper. Place one fillet on a plate together with some sauce, arrange next to it the gratinated fennel in a fan and spread the orange and grape sauce around it. Garnish each portion with bay leaf.
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