Italian
Asparagus, Almond, and Amberjack
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A delicate dish featuring tataki of amberjack fillet, grilled asparagus glazed with bitter almond, served with toasted fennel, crispy prosciutto, cucumber in mint osmosis, and a yogurt burlan.
- Difficulty
- medium
Ingredients
10 items- Amberjack FilletAmberjack fillet
- Olive OilOlive oil
- SaltSalt
- AsparagusAsparagus
- ButterButter
- Bitter Almond GlazeBitter almond glaze
- Toasted Pine NutsToasted fennel
- Crispy Prosciutto CrudoCrispy prosciutto crudo
- Mint Osmosis CucumberCucumber in mint osmosis
- Yogurt (for Burlan)Yogurt for the burlan
Method
- In a hot pan, season the amberjack fillet with oil and salt and sear quickly on all sides over high heat to make a tataki.
- Immediately cool the fish in ice water.
- Pat dry and set aside.
- For the asparagus (already blanched), season with butter and grill.
- Glaze the asparagus with bitter almond glaze on one side.
- Add toasted fennel, crispy prosciutto, cucumber in mint osmosis, and a small leaf.
- Slice the amberjack into two thick slices.
- Plate starting with the asparagus, then the fish and cucumber.
- Finish at the table with a yogurt burlan.
