Raw Amberjack with Vegetables, Liquid Grana Padano, and Truffle Perlage – Chef Fulvio Siccardi

Ingredients

• Fresh amberjack fillet 300 gr.
• Broccoli 15 gr.
• Cauliflower 15 gr.
• Roman cabbage 15 gr.
• Fennel 15 gr.
• Carrots 15 gr.
• 15g datterino cherry tomatoes.
• Raw porcini mushrooms 15 gr.
• Jerusalem artichoke 15 gr.
• 60g grated Grana Padano
• Extra virgin olive oil 60 cl.
• Lemon juice 10 cl.
• Pepper to taste
• Maldon salt to taste
• Fresh sprouts to taste
• Tartuflanghe 20g black truffle perlage.
• Xanthan gum 0.4 gr.

Preparation

Dice all the vegetables and blanch them briefly in boiling salted water, except the cherry tomatoes and porcini mushrooms. Let them cool and set aside. Cut the amberjack into 1 mm thick rectangular slices (they shouldn't be too large in diameter) and arrange them on a flat plate. Prepare a dressing with the lemon juice and extra virgin olive oil and pour it into a cooking bottle. Place the grated Grana Padano cheese in a plastic container with 1 cl of cold water and heat in the microwave for 30 seconds. Add a pinch of salt and the xanthan gum, and blend until you obtain a smooth, creamy sauce. Season all the vegetables with a little citronette and arrange them on top of the amberjack. Season with a little Maldon salt and a pinch of pepper, drizzle with citronette and harmoniously with the liquid Grana Padano. Garnish with a few not-too-spicy green sprouts and finish with a drizzle of truffle scattered around the plate.

Chef Fulvio Siccardi for www.viviconstile.it – Hotel Magna Pars Suites