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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