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This beautiful blend ofAmberjack, Coconut Leche de Tigre sauce, Sorrel, and Cilantro is a flavor explosion! This dish is featured on the menu at Marcus Samuelsson's restaurant, Red Rooster, in Miami Florida.
In a blender, combine all the ingredients. Blend on high until super smooth. Transfer to a bowl and refrigerate until serving.
In a blender, combine the oil and soft herbs. Blend on high until the temperature of the oil reaches 136°F. Strain through a coffee filter into a bowl placed over an ice bath. Chill quickly and serve immediately.
Arrange the amberjack slices evenly on a large plate. Dress with the Leche de Tigre sauce. Garnish with crushed corn nuts, cilantro and sorrel. Finish with dots of the herb oil around the plate.
Recipe courtesy of Feed Feed
https://thefeedfeed.com/MarcusCooks/marcus-samuels...