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June 2006

Onaga Flavored with Cumin, Marinated "Big Wave" tomatoes, vegetables a la Greque Raite Sauce prepared by Chef Mavro.

Recipes aired on the KITV Morning Show features on Buy Fresh - Buy Local!

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Onaga Flavored with Cumin, Marinated “Big Wave” tomatoes, Vegetables a la Greque, Raite Sauce

Recipe by George Mavrothalassitis, chef/owner
Chef Mavro

(10 portions)

Ingredients for onaga:  
10 each  5 oz portions of onago fillet 
¼ #  Crepinette 
1 Tablespoon  Toasted fennel seeds 
½ cup  Extra virgin olive oil
As needed  Sea salt, fresh ground white pepper
   
Ingredients for raite sauce:  
1 each`  Onion, finely sliced 
1 ½ liters Burgundy wine 
5 each Anchovy filets 
2 teaspoons Capers 
5 each Tomato confit 
1 tablespoon Butter 
As needed Sea salt, fresh ground white pepper 
   
Ingredients for vegetables a la Greque:   
½ cup  Cauliflower, cut into small florets 
1 each  Fennel bulb, peeled and sliced 
2 each  Tomatoes, peeled and deseeded 
1 each  Carrot, peeled and sliced 
2 cloves  Carrot, peeled and sliced 
1 sprig  Basil 
¼ cup  Extra virgin olive oil 
1 each  Cucumber, peeled and julienne  
1 tablespoon  Toasted coriander seeds 
3 each  Bay leaves 
6 sprigs  Thyme 
½ cup  White wine vinegar 
2 ½ cups  Nage
¼ cup   Celery leaves, yellow only 
As needed  Sea salt, fresh ground white pepper 
                  
                     

Method for onaga:

Combine the toasted and fennel seeds and extra virgin olive oil together in a small sauce pot.  Warm so the fennel flavor infuses with the extra virgin olive oil.  Cool.

Brush the onaga fillets with with the fennel seed oil.  Season the fish with sea salt and fresh ground white pepper.

Wrap the onaga with a thin layer of crepinnete.

Sauté the onaga both sides in a non-stick pan on medium heat.  Remove the fish from the pan and transfer on a baking pan.  Place the fish in a pre-heated oven for approximately 6 minutes or until the flesh of the fish is opaque in color.  Remove the fish from the baking pan and allow to rest.


Method for raite sauce:

Place the onions in a sauce pot and cover with a third of the Burgundy wine.  Reduce the wine until dry.

Add half of the remaining wine to the pot and reduce until dry.

Add the rest of the wine and reduce by half.

Transfer to a blender and blend until the mixture is smooth.

Add the tomato confit, capers and anchovy fillets and blend well.

While the sauce is blending, slowly incorporate the butter.  Season with sea salt and fresh ground pepper.

Strain the sauce through a fine sieve.


Method for vegetables a la Greque:

Marinate the tomatoes in extra virgin olive oil, smashed garlic and basil.  Season with sea salt and fresh ground white pepper.  Reserve for later.

Lightly salt the julienne cucumbers and reserve for later.

Cook the cauliflower florets with white wine vinegar, 1 bay leaf, nage, toasted coriander seeds, and 2 sprigs of thyme.  Once cooked, season with sea salt and fresh ground white pepper.  Remove the florets from the cooking liquid and place into a mixing bowl.

Cook the sliced carrots and fennel separately in the same way as the cauliflower florets.

In a mixing bowl combine all the vegetables together with the celery leaves.  Adjust the seasoning with sea salt and fresh ground white pepper.  Serve room temperature.


Plating:

Place the vegetables a la Greque at 12:00 on the plate.

With a spoon, sauce the plate from 9:00 to 3:00

Place the onaga at 6:00.

 

Learn more about Chef Mavro at:  http://www.chefmavro.com/

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