Escallop of amberjack caramelised in citrus fruits on Cervia sweet sea-salt block and Olitalia - Colline di Romagna P.D.O. extra virgin olive oil

Recipe for: 4 people

Ingredients:

240 g of cleaned and filleted amberjack
4 blocks of sweet sea-salt from Cervia
1 lemon
1 orange
1 pink grapefruit
Black pepper, to taste
OLITALIA - Colline Di Romagna P.D.O. extra virgin olive oil

For the syrup:
60 g cane sugar
20 g grapefruit juice
20 g orange juice
60 g white wine vinegar

Garnish:
Citrus fruit slices, with peel and pith removed


Method:

  1. Prepare the syrup by boiling the cane sugar with the white wine vinegar.
  2. Turn off the heat and add the juice from the citrus fruits and leave to cool.
  3. Place two escallops (roughly 30 g each) of amberjack on each block of sweet sea-salt from Cervia.
  4. Brush the amberjack with the cool syrup and caramelise with a culinary torch.


Assembling the dish:
Serve with freshly ground pepper, OLITALIA - Colline Di Romagna P.D.O. extra virgin olive oil and then garnish with the fruit slices.

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