Recipe by Zouhair Bellout, Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia, USA.
Image by Owen Withycombe
Place on Kalamata Olives, thyme and orange zest on a silicone mat. Dehydrate in the oven at 150℉ for 3 hours, or until dehydrated. Pulse using a food processor, but don’t allow them to be too fine.
Line a china cap with cheesecloth; set over a large bowl. In a food processor, stir tomatoes, shallots, garlic, fennel, basil, vinegar, and salt until coarsely chopped. Pour the mixture into the lined china cap—cover and chill for at least 12 hours. Chef Note: Do not stir or press on solids, or the tomato water will be cloudy. Discard solids; cover the tomato water, and chill.
Clean and cut the tuna and the Hamachi into cubes ½ inch, cut the scallops in half then steam the mussels and the prawns in a sauté pan using the white wine, butter and thyme.
In a mixing bowl, combine the ingredients then spread onto a silicone mold and bake at 325℉ until golden brown. Set aside.
On a serving plate, arrange the seafood and garnishes with the olive crumble, the coral cracker, and the herbs.
Villa Matilde Greco di Tufo, Campania 2020
Fantastically balanced Italian wine to go with the medley of flavors the Chef has created with his "Cioppino dish."
~ Reuben Atkinson, Cellar Wine Manager
The 16th Green at Great Waters, Reynolds Lake Oconee, Greensboro, Georgia, USA.
Image by Evan Schiller, courtesy Reynolds Lake Oconee.