We pair this amberjack tartare with Franciacorta Extra Brut Millesimato 2020 Freccianera Franciacorta Fratelli Berlucchi. From the delicacy of the sea to the vibrancy of citrus with chef Daniele Arzilli’s recipe.
Lo chef Daniele Arzilli of Granace Restaurant of the Park Hotel Marinetta in Marina di Bibbona, which will reopen in spring, presents a unique culinary creation: Amberjack tartare with citrus gelé and taggiasca olive earth. A dish that combines freshness, elegance and a perfect balance of flavors.
Ingredients for 2 persons:
160 g fresh amberjack fillet; 1 organic lemon (grated peel); 1 g licorice powder; 10 ml extra virgin olive oil; Sea salt to taste.
For the citrus gelé: 50 ml grapefruit juice; 20 ml lime juice; 30 ml orange juice; 3 g agar agar
For the ground taggiasca olives: 100 g marinated taggiasca olives
Procedure:
Place the taggiasca olives on a plate and dry them in an oven at 70°C for at least 5 hours. Once cooled, chop them finely to make olive earth.
Roughly chop the amberjack with a knife. Make sure the fish has been previously chilled to -18°C for at least 36 hours to ensure food safety.
Season the amberjack with licorice powder, grated lemon peel, extra virgin olive oil and a pinch of sea salt. Stir and let stand in the refrigerator for at least 30 minutes.
In a small saucepan, heat the three citrus juices and add the agar agar. Bring to a boil for at least 2 minutes, stirring with a whisk. Pour the mixture into a tall, narrow container and let cool in the refrigerator until completely gelled.
Take the tartare and, using a pastry cup, form a circle in the center of the plate, pressing lightly with the back of a spoon.
Place the citrus gelé on top of the tartare or cut it into small cubes and spread it out.
Sprinkle the ground taggiasca olives on top and top with a drizzle of Tuscan extra virgin olive oil. If desired, decorate with fresh herbs, sprouts or edible flowers to make the dish even more inviting.
Wine pairing:
(Edited by Stefania Vinciguerra)
Franciacorta Extra Brut Millesimato 2020 Freccianera Franciacorta
Straw yellow with light golden hues; fine and persistent perlage. The nose smells of hay, hazelnuts, iodine and yellow fruit with citrus notes of bergamot. The palate is fresh, slender, with great intensity, balance and persistence.
Production area: Family-owned vineyards in Borgonato di Corte Franca, Torbiato di Adro and Provaglio d’Iseo. South-southeast exposure; altitude 250 meters above sea level, in the heart of the morainic amphitheater. Soils of morainic origin, third ice age, sandy limestone soil.
Subalpine-Mediterranean microclimate due to the proximity of Lake Iseo. Benefit of winter thermoregulation of the lake and summer breezes from the Upper Camonica Valley.
Grape varieties: 50% Chardonnay, 40% Pinot Noir, 10% Pinot Blanc, from a selection of the 55 hectares of Chardonnay and Pinot Blanc and the 5 hectares of Pinot Noir. Controlled surface weeding. Yield per hectare 90 q.li.
Harvest: Manual harvesting in crates.
Production processes: Soft pressing of whole grapes with pneumatic presses. Parcel vinification. First fermentation in stainless steel tanks. Once the first tumultuous phase of fermentation is over, part of the mass concludes fermentation in 500-liter French oak tonneaux, where malolactic fermentation then takes place. Long stay on fine lees with frequent pumping over (in tank) and bâtonnage (in tonneau). Blending and drawing in the spring following the harvest. Minimum 30 months of aging on the lees.
Alcohol content: 12.50 %Vol.
Sugar dosage: 3.5 g/L.
Serving temperature: 8-10°C.
Recommended food and wine pairings: Intriguing throughout a meal, also ideal with particularly tasty dishes. Perfect pairing: linguine clams and roe.
