Ingredients
- 720g amberjack fillet
- 400g potatoes
- 200g grilled mushrooms
- 50g Chipotle Mosto Sacro
- Pink peppercorns
- Salt
- Extra virgin olive oil
Seared and Marinated Amberjack Fillet with Chipotle Mosto Sacro, Pink Peppercorn Potato Cream
Preparation of the recipe
1
Peel and dice the potatoes, then boil them in salted water for about 15 minutes. Once cooked, drain and blend them using an immersion blender, adding about ten pink peppercorns, a drizzle of olive oil, and a pinch of salt. Add water if necessary to achieve a smooth consistency.
2
Submerge the amberjack fillets in the Casa Rinaldi Chipotle Mosto Sacro marinade for about 10 minutes.
Remove the fillets from the marinade and pat them dry with paper towels.
3
Sear the amberjack in a non-stick pan with olive oil and salt, then finish cooking in the oven at 180°C (350°F) for about 6 minutes. Once done, slice the fillets.
4
Pour the potato cream onto a plate, place the sliced amberjack on top, arrange the Casa Rinaldi grilled mushrooms on the side, and finish with a few drops of Mosto Sacro and some pink peppercorns.
