JACK’S AMBERJACK

A powerful dish, a recipe with the scents of Sicily and the Mediterranean.

The amberjack is first marinated with whole-wheat salt, then vacuum-cooked at 52°, blast chilled and rested for 24 hrs. . The chef achieves with this technique a meaty texture but at the same time soft to the right point.

The recipe is enriched with an exquisite orange and wild garlic sauce, capers, sun-dried tomato, oregano and spelt crumbs.

Wine pairing:

– Champagne Feuneuil-Coppée 1er Cru Blanc de Blanc Eternell – 120€
– Franciacorta Bagnadore Riserva 2016 750ml – 85€ (award 3 glasses)
– Orpicchio 2020 white still wine Riserva Limited Edition – Fattoria Dianella Tuscany 750ml – 45€ (award 3 glasses)
– La Regola Bianco riserva 2021 aged in amphora – chardonnay/sauvignon (94/100) 65€