Chef Giuseppe Mulargia’s surprising creationat the FH55 Grand Hotel Palatino in Rome showcases seasonal ingredients with elegance and lightness. We recommend pairing it with the 2019 Trentodoc 1673 Noir Nature from Cesarini Sforza Spumanti.
A dish that interprets the flavors of the Mediterranean through a balanced interplay of contrasts: the sweetness of the fruit, the freshness of thyme, the citrus notes of orange, and the elegance of the fish come together in a light, refined summer dish full of personality.
The selected sparkling wine complements the dish without overpowering its delicate balance, a pairing that focuses more on harmony than on contrast, where elegance, freshness, and a lively palate naturally complement the Mediterranean flavors of the dish.
Ingredients for 2 people
- 2 slices of amberjack
- 2 nectarines
- 1 medium fennel bulb
- 1 orange
- 10 g of desalted capers
- Fresh thyme, to taste
- 1 tablespoon of rice vinegar
- Extra virgin olive oil q.b.
- Seed oil, to taste
- Salt to taste.
- Black pepper, to taste
Directions:
Capers Powder
Rinse the capers thoroughly under running water to remove all the salt. Dry them well and arrange them on a baking sheet.
Dry them in the oven at 100°C until they are completely dehydrated, until they are dry and crumbly. Finely grind them in a food processor until they form a powder.
Peaches Marinated with Thyme
Wash the peaches, leaving the skin on if desired, and cut them into even cubes.
Transfer them to a bowl and season with a drizzle of extra virgin olive oil, a pinch of salt, a small amount of rice vinegar, and a few fresh thyme leaves.
Cover with plastic wrap and let marinate in the refrigerator for at least 20–30 minutes.
Braised Fennel with Orange
Clean the fennel by removing the tough outer layers and the base, then cut it into even wedges. Sauté it in a skillet with a little extra-virgin olive oil over medium heat, allowing it to soften while retaining a slight crunch.
Drain off the excess oil and deglaze with the previously strained orange juice, allowing it to reduce slightly to concentrate the flavor.
Amberjack
Cut the amberjack fillets into equal portions and season them lightly with salt. Heat a skillet with a drizzle of oil, and when it’s hot, add the fish.
Cook over medium heat for about 2 minutes per side, taking care not to burn the surface and keeping the flesh tender.
Plating
Arrange the well-drained marinated peaches on the bottom of the plate, add the orange-infused fennel wedges, and place the freshly cooked amberjack on top.
Finish with a sprinkle of caper powder, which will add depth of flavor and a pleasant aromatic contrast.
Chef’s Tip
You can use peach flesh to make a delicious summer mayonnaise: blend it with a hand blender, slowly adding vegetable oil until you reach the desired consistency.
Season with salt and pepper and serve as a side dish to further enhance the meal.
In the glass, chosen by Stefania Vinciguerra
Trentodoc 1673 Noir Nature 2019 Cesarini Sforza
Intense, brilliant straw yellow color with a fine, dense perlage. The nose opens with fruity notes, small red berries, and barley, then evolves into more complex, warm, and spicy aromas. On the palate, it offers an enveloping and elegant creaminess with a fine, delicate perlage. Distinct freshness and a long, savory finish.
Production area: the Val di Cembra, Trentino, an area with perfect soil and climate characteristics necessary for growing grapes intended for the creation of a sparkling wine base. Southeastern vineyard exposure; altitude 500-600 m a.s.l. Loose, sandy loam soil, rich in porphyry.
Grape varieties: 100% Pinot Noir. Guyot and Trentino pergola training system.
Harvest: Grapes are harvested by hand in small containers between late August and the first decade of September.
Production processes: Pressing of whole grapes in the marmonier press. Yield of grapes in wine 45 hl/ha (50% in flower must). The different Pinot Noir selections age on their own yeasts and, in part, undergo malolactic fermentation. In late spring, the cuvée is made, a crucial moment that determines the characteristics of the classic method sparkling wine. After June, the draught marks the beginning of the long journey in the bottle in which, in addition to the second fermentation, the yeasts will accompany the sparkling wine for 48 months. The absence of liqueur dosage during disgorging keeps the profile and soul of this Trentodoc intact, which can thus authentically express its territory of origin.
Alcohol content: 12.5% vol.
Serving temperature:
10°C
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