Chef Daniele Arzilli of the Granace Restaurant at the Park Hotel Marinetta in Marina di Bibbona, which reopens this spring, has created a unique dish: Amberjack Tartare with Citrus Gelée and Taggiasca Olive Soil.
A Symphony of Flavors and Textures
Chef Daniele Arzilli, Regional Delegate for Tuscany of AIFBM, has meticulously crafted this dish to achieve a harmonious balance of flavors and textures and offer a complete sensory experience. The velvety delicacy of the fish is beautifully complemented by the lively freshness of citrus fruits and the intense aromatic depth of Taggiasca olives.
The result is a culinary delight, a perfect harmony of marine sweetness, citrus acidity, and savory notes that tantalizes the palate and stimulates every sense.
A Culinary Journey for the Senses
Each ingredient is carefully selected to ensure an explosion of taste that is both balanced and sophisticated. The natural sweetness of the raw fish is enhanced by the subtle spice of licorice, while the citrus gelée provides an unexpected burst of freshness. The crispy Taggiasca olive soil adds a final touch that makes the dish not only delicious but also texturally intriguing.
Ingredients for 2 Persons – Recipe Amberjack Tartare
For Amberjack Tartare
For Citrus Gelée
For Taggiasca Olive Soil
Procedure
Taggiasca Olive Soil
Preheat oven to 70°C (160°F).
Arrange Taggiasca olives on a baking sheet.
Dehydrate in the oven for a minimum of 5 hours, or until completely dry.
Once cooled, finely chop or process in a food processor until a crumbly texture is achieved, resembling soil.
For Amberjack Tartare
Dice the amberjack into a coarse texture using a sharp knife. Ensure the fish has been previously deep-frozen at -18°C for at least 36 hours to comply with food safety standards for raw fish consumption.
In a mixing bowl, combine the diced amberjack with licorice powder, grated lemon zest, extra virgin olive oil, and a pinch of sea salt.
Mix gently and allow to rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
For Citrus Gelée
In a saucepan, heat the grapefruit, lime, and orange juices.
Sprinkle the agar-agar over the juices and whisk vigorously to prevent clumping.
Bring the mixture to a boil and cook for at least 2 minutes, continuously stirring with a whisk.
Pour the hot liquid into a tall, narrow container and refrigerate until fully set.
Assembly and Plating
Using a ring mold, create a circular base of amberjack tartare in the center of each serving plate, lightly pressing with the back of a spoon to compact it.
Dice the citrus gelée into small, even cubes.
Carefully arrange the citrus gelée cubes on top of the amberjack tartare.
Sprinkle the Taggiasca olive soil over the gelée.
Finish with a drizzle of Tuscan extra virgin olive oil.
For an enhanced presentation, garnish with fresh herbs, sprouts, or edible flowers.