Amberjack 'alla puttanesca'
Item 1 of 1
- medium
- 2
- 45 minutes
Michelin-starred chef Mauro Uliassi transforms the classic puttanesca sauce in this delicious starter featuring thinly sliced amberjack and raw prawn. Amberjack is a fantastic, underrated fish, with a tender texture and subtle, sweet taste. If unavailable Arctic char may be used as a substitute.
First published in 2015
Ingredients
Metric
Imperial
Amberjack and prawns
- 1 amberjack fillet, thinly sliced
- 8 prawns, peeled
- salt
- pepper
Dried capers
- 200g of baby capers, salted
Oregano oil
- 30g of dried oregano
- 400g of extra virgin olive oil
Puttanesca
To serve
- baby salad leaves
SAVE RECIPE
Equipment
- Blender
- Dehydrator
- Muslin cloth
Method
1
To begin, prepare the capers. Desalt the capers by soaking them in warm water for 2 hours
- 200g of baby capers, salted
2
Drain and dry the capers with kitchen paper and place on a baking tray. Dry in a dehydrator or oven overnight at 60°C
3
When ready to cook, blitz the oregano with the oil and strain through a muslin cloth
- 400g of extra virgin olive oil
- 30g of dried oregano
4
To make the puttanesca sauce, heat a medium saucepan with the olive oil. Fry the red onion until tender, then add the garlic and cook for a further 2 minutes. Stir in the passata, followed by the basil, coriander and salt and pepper to taste. Cook for 3 more minutes and remove from the heat
5
Place the slices of amberjack on a plate. Season the raw prawns with salt and pepper and place in the centre with a little of the puttanesca sauce drizzled around
- salt
- pepper
- 1 amberjack fillet, thinly sliced
- 8 prawns, peeled
6
Add the capers in oil, dried capers, anchovies and olives and a sprinkling of salad leaves. Finish with a drizzle of oregano oil and serve immediately
- 20 baby capers, in oil
- 10 black olives, cut into cubes
- 5 anchovies
- baby salad leaves
First published in 2015
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