|Elizabeth and her freshly picked watercress, July 31, 2011.|
The main course was tuna in a tomato sauce that Daniel elegantly refers to as "Albacore in Pappiette with Caprese Salsa". To make the sauce, Daniel utilized a process that he calls "salsifying". This is not to be confused with the plant "salsify", although I suppose you might be able to use salsify when you salsify something. In Daniel's case, "salsify" refers to the process of turning a set of ingredients into a salsa-like sauce.
No matter what you call it, it's delicious. Thanks, Daniel, for the meal and the recipe.
|Sunday Dinner at Daniel's house, July 31, 2011.|
Albacore in Pappiette with Caprese Salsa
by Daniel Marlos
|Opened Pappiette, July 2011.|
- Parchment paper
- 1 pound of 1-inch thick albacore steak cut into three equal portions
- ½ stick of butter
- Roma tomatoes
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 green onions, choppped including greens
- 4 cloves garlic, chopped
- Parsley hopped
- Capers in salt
- Salt and pepper to taste
- 3 big, hard, black olives for garnish
- Pre-fold three pieces of parchment paper into Pappiette.
- Boil tomatoes until skin splits.
- Remove skin of tomatoes once they have cooled.
- Salsify the tomatoes until they are a chunky puree. Reduce to 2/3 original consistency over low flame.
- Melt Butter and brush onto the lower and upper surface of the prefolded parchment paper, only the part that will come into contact with the fish.
- Place an albacore steak on the bottom surface of the parchment paper on top of the butter.
- Drizzle 1/3 olive oil on each steak.
- Mix vinegar and onions. Put 1/3 on top of each steak.
- Top with ½ teaspoon capers on each steak.
- Salt and pepper fish to taste.
- Top with basil and parsley to taste.
- Finish by topping with generous spoons of Salsa Caprese or Pureed Roma Tomatoes.
- Garnish with Black Olive and fold pappiette. Double fold sides to make a steam tight envelope.
- Brush with olive oil and place in 500º oven for 10-12 minutes.
- Serve with Summer Tomato Salad and Braised Asparagus (recipes to follow).