CHEF OF THE MONTH
Mehmet Gürs
DOWN TOWN

Grilled Gilt Head Bream on a Garlic Crostini

Yield : 4 portions
Ingredients ;
4 each Gilt Head Bream Fillets
4 slices Thick Crusted Country Loaf
1 bunch Frisée Lettuce
3 tbs Extra Virgin Olive Oil
2 cloves Garlic
4 tbs Basil Pesto

Use a day old bread if you have otherwise leave it outside for a few hours. The bread will hold itself better when grilling or toasting it.
Crush the garlic and mix it with the olive oil.
Wash and thoroughly dry the lettuce. If left wet the toasted bread will become soggy. Lightly brush both sides of the bread slices with the garlic - olive oil mixture and brown in either a pan or an oven.
Quicly grill the fish without overcooking it.

Basil Pesto
Ingredients ;
1.5 dl Extra Virgin Olive Oil
2 cloves Garlic
2.5 bunches Basil
1 tbs Pine Nuts
60 gr Parmesan Cheese, Grated

Purée all the ingredients, except the olive oil, in a food processor or a blender. While running slowly add the olive oil until smooth.

Assembly :
Put some lettuce on the toasted bread and drizzle with some extra virgin olive oil. Place the grilled fish on top of the lettuce and pour a spoonful of the pesto around it.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Grilled Jumbo Shrimp over Garlic - Chili Sautéed Spinach

Yield: 4 portions
Ingredients ;
12 each Jumbo Shrimp
To taste Extra Virgin Olive Oil
To taste Freshly Ground Black pepper
To taste Sea Salt Garlic-Chili Sautéed Spinach Arbol Infused Oil
Peel and devein the shrimp leaving the tail on. Briefly marinate with the olive oil, salt and pepper. Grill on both sides for a few minutes. Take care not to overcook.

Garlic - Chili Sautéed Spinach
Ingredients ;
4 handfuls Spinach
3 cloves Garlic
1 tsp Hot Chile
3 tbs Olive Oil

Chop the garlic and mix with the chili and olive oil and set aside for an hour or two. Pour the mixture in a large sauté pan and heat. When the oil is really hot add all the spinach and briefly sauté without crushing the leaves. Just lightly toss the pan.

Arbol Infused Oil
Ingredients ;
0.5 lt Olive Oil
0.5 dl Arbol Chile (can be substituted with other chilies)

Mix the oil and chili in a saucepot. Slowly heat the mixture, remove from heat just before the smoking point. Let cool in pot. When cold (not warm) strain with a cheese cloth. The oil can be kept for at least one month so it is a good idea to make this ahead.

Assembly:
Place the sautéed spinach in the middle of each plate. Arrange the grilled shrimp on top and drizzle some of the infused oil around the spinach.