Credit: Lemon Pop
Ingredients
Amberjack fillet: 1 (skin removed, sashimi grade)
Grapefruits: 2 (juiced)
Gelatin sheets: 60 g
Lemon juice: 1.5 oz
Olive oil: as needed
Salt: to taste
Fresh ginger: to taste (peeled and sliced)
Ripe cherry tomatoes: 200 g
Apple cider vinegar: 1/2 tsp
Mandarins: 2
Oranges: 2
Cilantro sprouts: to finish
to finish (grated)
This bright, elegant dish can be prepared any time of year but is especially satisfying as a light lunch on a sunny spring afternoon—perfect for Easter gatherings.
How to make Ricciola con Pomodoro
01.
Prepare the Fish
- Slice the amberjack into pieces thinner than sashimi.
- Arrange the slices in a circular, crown-like shape in the center of each plate.
- Chill while preparing the other components.
02.
Make the Grapefruit Granita
- Warm half the grapefruit juice in a small saucepan.
- Add gelatin sheets and stir until fully dissolved.
- Combine with the remaining juice.
- Pour into a shallow container and freeze for at least 3 hours, or until fully set.
- Once frozen, scrape with a fork to create a fluffy granita texture.
03.
Make the Citrus Emulsion
- In a blender or Thermomix, blend lemon juice, olive oil, salt, and ginger until emulsified.
- Adjust seasoning to taste.
- Transfer to a squeeze bottle for plating.
04.
Prepare the Cherry Tomatoes
- Quarter the tomatoes and place in a vacuum bag with the apple cider vinegar.
- Osmotize for 30 seconds (or marinate under vacuum briefly).
- If unavailable, marinate at room temperature for 30 minutes.
05.
Prepare the Citrus Supremes
- Segment the mandarins and oranges.
- Place the citrus wedges on a baking tray and lightly torch the edges with a kitchen torch just before plating.
06.
Plate and Serve
- Arrange the fish slices in the center of each plate.
- Scatter citrus supremes and marinated cherry tomatoes around the fish.
- Add cilantro sprouts.
- Drizzle with citrus emulsion.
- Top with grapefruit granita and finish with freshly grated bottarga.
