Chef Drew Belline
Floataway Café |Atlanta
Crudo of Black Grouper with Organic Cranberries and Cranberry Water
Chef Drew Belline of Floataway Café– Atlanta, GA
Adapted by StarChefs.com
Yields: 2 Servings
Ingredients:
Cranberry Water:
- 10 ounces organic cranberries
- 2 sprigs mint
- 1 ounce simple syrup
- Fleur de sel
To Assemble and Serve:
- 2 ounces black grouper
- Fleur de sel
- Olive oil
- 3 cranberries
- Young mint leaves
Method:
For the Cranberry Water:
Pulse berries in a blender with mint, simple syrup, and a large pinch of fleur de sel. Hang pressed cranberries in the cheesecloth over a bowl for 12 hours in a cool place. Adjust seasoning of cranberry water to taste and refrigerate (reserve drained puree for another use).
To Assemble and Serve:
Slice grouper across the grain into thin pieces and arrange on a chilled plate. Season with fleur de sel and dress with the cranberry water and olive oil. Garnish with thin cross-section slices of the cranberries and tender young mint leaves.
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