
Pumpkin flowers, raw

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I love this dish. I'm very proud to have stolen the outline of the idea from a dish created by Jacques Rolancy at Le Laurent in Paris, which he based on something he had seen done by the great French chef Alain Chapel. In Paris the dish was overcomplicated, with quenelles of tapenade and shaped tomatoes and potatoes, but the combination of the flavors of fish, spinach, tapenade and balsamic vinegar was a fantastic one. When we opened Zafferano, I remembered it and started to work on the idea, putting in some crunchy chives and radish, some spinach, and a dressing made with balsamic vinegar. I only occasionally put balsamic vinegar with fish, because it has such an intense flavor, but here it is softened by honey and lemon, and we use a light Ligurian olive oil, as you don't want one that is too strong and peppery. Over the years we have played around with this dish so much, but now I think we couldn't get it any better. I am very wary of saying that I "created" anything in the kitchen but this dish I do now consider to be mine".
ingredients
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serves: 4
4 handfuls of spinach
5 large radishes
small bunch of chives, cut into batons
4 sea bream fillets (each about 1/2 pound, cleaned and pin bones removed)
4 teaspoons sunflower or vegetable oil
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 teaspoons black olive paste (tapenade)
4 tablespoons Balsamic dressing
1 tablespoon sesame oil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 363
- Total Fat: 21.9 g
- Saturated Fat: 5.8 g
- Trans Fat: 0.2 g
- Cholesterol: 120.5 mg
- Sodium: 731.4 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.1 g
- Sugars: 2.9 g
- Protein: 35.5 g
preparation

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