This dish was inspired by executive chef Timothy Grayson's recent visit to Italy, including Rome. See the full story about his travels in Sunday's Spokesman-Review.

 

Roman Marinated Grilled Mackerel and Roasted Tomato Sauce with Whipped Burrata Cheese

From Timothy Grayson, the district executive chef for Sodexo Dining Services at Whitworth University

Fish Preparation

1 cup sherry wine

½ cup sherry wine vinegar

2 onions, medium diced

1 carrot, diced

2 shallots, minced

1 tablespoon parsley, chopped

4 springs fresh thyme

1 bay leaf

1 teaspoon salt

3 black peppercorns

1 ½ pounds of mackerel filets, de-boned and cleaned (or salmon or trout)

2 tablespoons extra virgin olive oil

Cook the white wine, sherry vinegar, onions, carrot, shallots, parsley, thyme, bay leaf, salt and pepper in saucepan over medium heat for 20 minutes. Cool to room temperature. Pour over the fish filets with olive oil and allow to marinate for at least for 30 minutes in the refrigerator. Remove from marinade and grill on preheated hot grill until fully cooked, about 5 to 6 minutes on each side. Remove and set aside.

Sauce and Cheese Preparation

1 pound Roma tomatoes

2 tablespoons extra-virgin olive oil

Salt and pepper

1 large shallots

2 large cloves garlic

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups rich chicken broth

½ cup sherry wine

2 large basil leaves

1 cup heavy whipping cream

6 ounces of Burrata cheese (or fresh mozzarella)

Extra-virgin olive oil, for garnish (optional)

Halve the tomatoes lengthwise and seed them. Place halves, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 275-degree oven for 1 hour. Remove from the oven and set aside.

Finely mince shallots and garlic. In a 4-quart soup pot, melt butter, then add garlic and shallots and sauté until translucent. Stir in flour, and sauté for another 1 minute.

Add broth, roasted tomatoes and white wine to the pot, bring up to a boil, then reduce heat and simmer the mixture for 20 minutes.

Let the sauce cool, then, in batches, purée sauce with basil in a blender until smooth.

Roughly strain sauce into a clean pot, leaving some bits of tomato. Whip burrata and form into a quenelle, or oval, shape.

To assemble: Cross two fish filets in bottom of soup bowl and spoon sauce over the top. Garnish with quenelle of cheese off center, and serve. Ring with extra-virgin olive oil for garnish.

Serves: 6

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