Wednesday, June 26, 2002
Bite with Belkys: Tuscan Steak Recipe
Fish and fruit might sound like an odd combination, but they're not when they're part of the menu at one of South Florida's, best restaurants.
THE CHEF: Mike Wagner
THE RESTAURANT: Tuscan Steak
433 Washington Avenue
Miami Beach, Fl
Salmon, skin on
Granny smith apples, cut in half, core removed
1 tbsp. fresh squeezed lemon juice
Salt to taste
Ground black pepper
Chives, but into 1" pieces
Sweet basil, whole leaves
Italian parsley, whole leaves
Blood orange puree:
Red wine vinegar
Teaspoon mint, chopped fine
Water to taste
FENNEL AND APPLES: Place the apples and fennel into a mixing bowl and toss with olive oil, lemon juice, salt and pepper. Grill lightly on both sides and place into a 350-degree oven for five minutes until soft. Chill in the refrigerator.
HERB SALAD: Combine basil, Italian parsley, chives in a mixing bowl, toss lightly with a pinch of salt and 1 teaspoon of blood orange vinaigrette.
BLOOD ORANGE VINAIGRETTE: In a cold mixing bowl, whisk together the blood orange puree, red wine vinegar, egg yolk and chopped mint. Slowly drizzle in the olive oil. The consistency might be thick so add water to reach the desired consistency. Finish seasoning with salt and pepper.
TO ASSEMBLE: Season the salmon filet with salt and pepper and grill on each side for 4 minutes. Place the charred fennel and apples on a plate, place the cooked salmon on top. The vinaigrette is then drizzled on top of the salmon and a little around the plate. The herb salad will top the salmon and it is ready to be served.