I looked at the dish. A delicate colorful presentation. I looked up at the chef. Chef Paolo Barrale of Marenna' Ristorante.
Larger than life, smiling, ready to describe this amazing appetizer...
A version, his version of a Bloody Mary. No alcohol here, but packed with the ingredients that make that popular cocktail a hit.
But first he explained the base. Fish.
I usually use tuna, but the catch of the day was amberjack, he said.
He presented it in two ways.
- Slightly sauteed with his bloody mary mix - a tasty tomato gelatin and cucumbers.
- A tartar version inside a spring roll.
Add a little garlic mayo, and here it is...