Recipe makes 6 servings.
- 2 oz. portion of Spanish mackerel (per serving)
- 2 tbs. blended oil
- Rice cake
- 2 cups carnaroli rice
- 1/4 cup white wine
- 2 cups water
- 1/2 white onion, brunoise
- 2 tbs. butter, unsalted
- salt and pepper to taste
Method:
Sweat the onions in the butter until tender. Place the rice in a pan and achieve a slight toast. Put one cup of water into the pan. Stir occasionally until the water is evaporated. Add the rest of the water and repeat until evaporated. Add the white wine and cook until the rice is tender. Place the rice into a shallow pan and let cool. Once cool, punch out rings with a cookie cutter, and set aside
- Grapefruit Consomme
- 6 grapefruits, juiced and strain through a cheesecloth
- 1 grapefruit, segmented (used for garnish)
- 1 Tbs. honey
- salt to taste
Method:
Juice and strain the grapefruit through a chinois. Add the honey and salt to taste. Segment one grapefruit and reserve.
- Basil Oil
- 1 cup olive oil, chilled
- 2 cups basil
Method:
Chill the olive oil in the freezer until almost frozen. Place the basil in the blender and pour the oil over while the blender is on medium. Once the oil is incorporated; blend on high and chill over an ice bath
Plating:
Place oil in a saute pan and bring to just under a smoke point. Gently place the mackerel in the pan and sear until crisp. In another pan place a knob of butter in and melt. Once melted, place the rice cake in and sear until golden brown on one side. Place the rice cake in a bowl, and the mackerel on top of that. Place some basil oil and grapefruit segments in as well. Heat the grapefruit consommé gently and pour into the bowl tableside.
