It's a feast of the Mediterranean this dish by Mauro Colagreco, a citrus globetrotter, capable like no one else of enhancing the border scents between the French Riviera and Liguria, who for the occasion goes as far as Puglia.
Mauro Colagreco is not just Mirazur: there are now numerous dining outlets for the Argentine-born chef, who at The Beach Bar & Grill in Dubai's One&Only Royal Mirage hotel, serves dishes with a Mediterranean flair and disarming simplicity. “Here we have more freedom,” said the great chef, who is able like no one else to enhance the border ingredients between the French Riviera and Liguria.
“For example, we took the classic mezze araba and added the twist of lime, red onion, and cilantro to trigger a new flavor game.” In this case, the citrus globetrotter has gone as far as Puglia, to fish out a succulent burrata, whose voluptuous fatness he balances with the acidity of a grapefruit, orange and lime salad, the aromaticity of which is in turn rediffused.
The great chef took over the dining proposal of the Dubai hotel in November 2019: there he looks after a fine dining restaurant, called “Celebrities by Mauro Colagreco,” whose proposal follows the philosophy of surprise proper to the Mirazur, and a casual but elegant dining spot close to the sea, where South American contaminations abound, but the spirit of the places remains subtly present. Taking care of it on a daily basis is chef Hugo Soulery, who stayed for a month in Menton before opening.
BURRATA AND CITRUS SALAD
Ingredients for 4 people
- 4 x 125 g burrata cheese
- 2 ml extra virgin olive oil
- 4 g of fleur de sel
To garnish
- 12 g grapefruit slices, peeled raw
- 8 g sharply peeled orange slices
- 8 g sharply peeled lime wedges
- 4 g blond raisins
- 3 g coriander seeds
- 10 g arugula sprouts
- 4 g pistachios
- 5 g red onion
For seasoning
- 5 g shallots
- 15 ml Sherry vinegar
- 50 g extra virgin olive oil
- 5 g grapefruit reduction
- 1 g honey
- 1 g fresh coriander
- 5 g lime zest
- 2 g salt
For the finish
- 5 salt flower crystals
- 3 cilantro flowers
- 2 g chives
- 2 g candied lemon
- 2 g lime zest
Procedure
Season the burrata with oil and fleur de sel.
Cut the citrus slices into triangular segments 1.5 cm on a side. Toast and pound the coriander seeds. Lightly toast the pistachios. Gently clean the arugula and basil sprouts. Finely slice the red onion and dip it in water and ice along with the raisins.
Sauté without browning it the chopped shallots, add the honey and deglaze with vinegar, pour in the reduced grapefruit juice and remove from heat. Incorporate the olive oil, cilantro, season and let steep. After the infusion, remove the cilantro sprigs and add fresh ones at the last moment.
Shred the chives, leaf chervil, basil sprouts, and cilantro.
Bring together the citrus salad ingredients with their dressing, serve with the seasoned burrata and finish with fleur de sel, cilantro flowers, chives, diced candied lemon and lime zest.
Contact
One & Only Royal Mirage, Al Sufouh Road, Dubai Media City - Dubai
www.oneandonlyresorts.com/royal-mirage/dining/the-beach-bar-and-grill
Phone.+971 4 399 9999
restaurants@oneandonlyroyalmirage.ae
