Amberjack Gravlax with Blueberry Dust and Balsamic Caviar

This sophisticated dish features gravlax made from amberjack, enhanced with a reduction of its own fumet, sprinkled with blueberry powder and garnished with balsamic vinegar caviar. A perfect blend of flavors that elevate the fresh taste of the fish.

Steps

1. In a small saucepan, combine water, white wine, sea salt, and sugar. Heat gently until dissolved, then add chopped dill and let it cool. 2. Coat the amberjack fillet with the dill mixture, wrap in plastic wrap, and refrigerate for 24 hours. 3. After curing, rinse the fillet under cold water and pat dry. 4. Slice the gravlax thinly and arrange on a plate. 5. In another small saucepan, reduce the fish fumet (or water) until thickened slightly. 6. Sprinkle blueberry powder over the gravlax, drizzle with olive oil, and top with balsamic caviar. 7. Serve immediately with a chilled beverage of your choice.

100g amberjack fillet 50ml water 20ml white wine 1 tsp sea salt 1 tsp sugar 1 tsp dill, chopped 1 tbsp blueberry powder 1 tbsp balsamic caviar 1 tsp olive oil