Today a quick post on how to wow your guests in 5 minutes or less. This is not the kind of dish you can pull from your sleeve at a moment’s notice but with a little planning, pristine fish and inspiration – the results are 3 michelin stars worth. The secret of this great appetizer lies in the delicate balance between the melodic Banyul vinegar, the funk of grated ginger, the rhapsodic blood orange and the deep undertone of soy sauce as hypnotic bassline. Add a few textural nuances here and there and you’ve got music for your tastebuds. That’s a Z-minor for the ones of you in the know.
Banyuls vinegar has a haunting walnut flavor with hints of gingerbread and vanilla and develops a deep woody aroma after being aged in oak barrels for five years. It comes from the Pyrenees, close to Spain, close to home [insert nostalgic moans here]. I recommend it strongly for this dish, otherwise sherry vinegar will do. Just don’t use crap or i will snap!
8 ounces fresh black sea bass filet, thinly sliced
1 blood orange
- 2 teaspoon extra virgin olive oil
- 2 teaspoon Banyuls vinegar
- 1/2 teaspoon grated ginger, using a microplane grater
- 1/2 teaspoon grated garlic
- 2 teaspoons soy sauce
- salt & black pepper
scallions, thinly sliced
chives, finely chopped
Combine all the ingredients for the vinaigrette and mix well. Arrange the fish on 4 small plates. Add the blood orange. Drizzle the vinaigrette evenly over the fish. Garnish and serve. Enjoy!