Amberjack tataki with confit tomatoes, olive pâté and burrata cream

In this week's video recipe, Chef Giorgio and Rodrigo prepare a very high quality fish from Japan: the Hamachi amberjack.
This fish, in Japanese culture, is served raw, cut into carpaccio and seasoned with soy sauce and wasabi, while Italian tradition calls for the amberjack to be served in a baked recipe with cherry tomatoes and olives. Chef Giorgio combines the two styles and offers a tataki-style cooking served with a taggiasca olive pâté and a confit cherry tomato sauce to recall the taste of baked tomatoes.

How to make AMBERJACK TATAKI

Level: Medium

Time: 30 minutes

Serves: 4 people

Ingredients for 4 people

  • Amberjack fillet 1 Kg
  • Taggiasca Olives 200 g
  • Tomatoes 16
  • Burrata 100 g
  • EVO Oil
  • Salt
  • Pepper

Method

  • Clean the amberjack from the skin and central bone to make four approximately 150 g fillets
  • For the confit tomatoes, cut them in half, season with oil, salt, thyme and sugar and let them wilt in a 160° oven for about 30 minutes
  • Remove the skin from the tomatoes and cut them with a knife
  • Blend the burrata cheese in order to obtain a smooth, homogeneous cream
  • Blend the taggiasca olives to make a paté
  • In a hot skillet, cook the amberjack on all sides for a few seconds
  • Plate
September 2, 2021