The monthly taste appointment to know the dishes of the Antico Arco’s cuisine prepared by its Chef Fundim Gjepali lands to the “Amber jack tartare, lime, ginger and green beans.
A recipe that brings back to the table some ingredients of the ancient “diet of sailors” made of raw fish, carpaccio and marinades. The fine amberjack and the emulsion of lemon and lime, product of the Middle Eastern tradition create a balance of acidity and freshness enriched by the notes of ginger and the sapidity of soy. This recipe plays with the fusion of food and wine cultures keeping intact the philosophy of Chef Fundim and his cuisine, characterized by the recognizability of flavors, technical precision and creative freedom. The meticulous attention to seasonality and raw material rules over the composition of the entire menu, this month puts emphasis on a recipe that brings with it the pleasure of the first summer breezes
Fillet the amberjack, after having passed it in a temperature blast chiller and rivive it, until obtaining fillets of a fairly homogeneous shape. Cut and reduce them into cubes of about one centimeter.
Put the ginger, soy, lime, lemon and oil in a mixer and let it go until you have a homogeneous emulsion. sift through and season the amberjack pulp, stirring well. Meanwhile, blanch the beans for 5 minutes and cool immediately after in water and ice, to keep the color bright.
Drain well and season with salt and oil, after opening them in half vertically.
With the aid of a mold, place the amberjack pulp in the center of the plate. Arrange the green beans over them and garnish with peas sprouts.