Oven-baked Amberjack Collar with Hokkaido vegetables and Taggiasche olives

Oven-baked Amberjack Collar with Hokkaido vegetables and Taggiasche olives

Ingredients (Serves 4)

  • 4 amberjack collars
  • 4 Hokkaido potatoes
  • 16 Hokkaido tomatoes
  • 40 Taggiasche olives
  • 1 lemon
  • Bunch parsley
  • Fresh thyme to taste
  • 2 tablespoons Santagata Classico extra virgin olive oil
  • 2 tablespoons white wine
  • Salt and pepper to taste

Method

Preheat the oven to 200º C.
Season the fish with salt and pepper.
Chop the parsley Peel and slice the potatoes. Cut the lemon into fine rings. Lay the potatoes in a baking tray with the tomatoes, olives and fish.
Lay the lemon rings on the top and add the thyme. Drizzle over the white wine and dress with Santagata Classico extra virgin olive oil.
Bake in the oven for 10-15 minutes depending on the size of the fish until ready.
To serve, place one whole amberjack on each plate and dress with the vegetables.
Sprinkle with chopped parsley.

 

Terra Restaurant – Singapore – One Michelin star

Seita Nakahara was born in Tokyo but grew up in Singapore, where his passion for food was unleashed, almost twenty years ago. Following his studies, he worked for several years in traditional Italian restaurants in Tokyo, then undertook four years of training to be a chef, in Tuscany, Sicily and Piedmont, where he learned the complexities and techniques of Italian gastronomy.
In 2016, he returned to Singapore as chef at the Operetta restaurant, and in 2013 he came among the top five Japanese-style RED-U35 cooking contesters, attended by 500 Japanese chefs from all over the world was the only finalist to propose Italian recipes.
With the restaurant ‘Terra’, opened in 2015, he introduced the cul-ture of Tokyo-Italian into the dynamic culinary panorama of Singapore. It is famous for its Omakase, a tasting menu of his Italian creations, based on the availability of seasonal ingredients from Japan and accompanied by Italian wines offered by it. Just nine months after opening, ‘Terra’ got the Michelin star.

These recipes are taken from chapter 5 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.

Swiss chard pesto and steak tartare with mustard mayonnaise

Swiss chard pesto

Ingredients:

Method:

Combine the Santagata extra virgin olive oil, the walnuts, the Swiss chard, the salt and a pinch of sugar.
Use a blender to mix well until it is a creamy consistency.
Finally, add Parmesan.

Steak tartare with mustard mayonnaise

Serves 4:

Tartare

  • 500g beef fillet
  • 4 tablespoons Santagata extra virgin olive oil
  • 1 tablespoon green peppercorns
  • 2 shallots
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 bunch chives

Mustard Mayonnaise

  • 200 ml Santagata extra virgin olive oil
  • 1 tablespoon tarragon mustard
  • 1 tablespoon Dijon mustard
  • Lemon juice to taste
  • Salt and pepper to taste
  • 2 egg yolks
  • Vinegar to taste

Method:

Mince the beef and finely chop the shallots and the chives. Emulsify the lemon juice with the Santagata extra virgin olive oil, salt and pepper. Add all the ingredients to a bowl, combine and dress with the emulsified mixture.
Prepare portions of the tartare on the plates using a food ring.
Combine the two types of mustard, the egg yolks, the lemon juice, vinegar, salt and pepper and prepare a mayonnaise by adding the oil one drop at a time ensuring it combines well. Season to taste.
Place the mayonnaise on top of the tartare and serve with salad.

 

Morwald Restaurant – Wagram, One Michelin star
Toni Mörwald, born in 1967 to farmers and winemakers Anton and Erika Mörwald, grew up in sunny Feuersbrunn am Wagram, immersed in nature and the production of wine, food and gastronomy. It was here that he also learned about the cycles of his region and its landscapes.
Toni Mörwald was named ‘Chef of the Year’ in 2004, joining the ‘Grand Chefs of the Relais & Châteaux’ in 2006, and was named ‘Euro Toques Master Chef’ in 2008. Today, he is one of the most famous and award-winning chefs in Austria and teaches cuisine and gives culinary advice on Austrian radio and television channels. Over the years, the Mörwald Group has participated in interesting hotel and catering projects, continuing to open its own restaurants.

These recipes are taken from chapter 5 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.