Recipe by Giuliano Baldessari | Amberjack with tamarind
Ingredients for 4 people
For the amberjack
- 200 g of cleaned amberjack fillet
- 500 ml of seawater
Method
Marinate the fillet in seawater under vacuum for about 8 hours.
For the tamarind
- 125 g of tamarind
- 10 g of barley malt
- 4 g of candied ginger
- 400-450 ml of water
- 100 ml of extra virgin olive oil
For the breading
- crumbled fried bread
- 5 g of smoked paprika
- 1 g of dried fennel
- apricot distillate as needed
- licorice powder as needed
- Maldon salt as needed
Method
Pit the tamarind and blend it with all the other ingredients until obtaining a cream.
Remove the amberjack from the vacuum, dry it, season it with the tamarind paste, and bread it in the crumbled fried bread.
Slice the amberjack into portions
Plate composition
Place the portions on the plate and season with Capovilla apricot distillate, licorice powder, smoked paprika powder, Maldon salt.
Decorate with a few leaves of wild fennel.
Cover photo by Ettore Franceschi.
Giuliano Baldessari’s photo by Carlo Baroni.
