CHEF’S CHOICE

on Dec 31, 14 in Food Wine & Dine by with Comments Off on CHEF’S CHOICE

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Michael’s Genuine Food & Drink may have recently debuted a facelift, but Chef Michael Schwartz’ third restaurant, the Cypress Room, is stealing some of the spotlight. Home to fine dining option such as duck and beef wellington, the Cypress Room boasts a vintage-inspired dining room that manages to accommodate both fine china and taxidermy. Here the restaurant’s Chef de Cuisine, Roel Alcudia, shares his best recipe for your next dinner party.

Slow Baked Fish with Heirloom Tomatoes, Gazpacho Consommé and Cucumbers
Serves: 4

8 ripe beefsteak tomatoes, roughly chopped
1 organic cucumber, peeled, deseeded, roughly chopped
1 shallot, roughly chopped
4 ripe beefsteak tomatoes
2 tbsp extra virgin olive oil
2 tsp kosher salt
1 tsp freshly cracked black pepper
2 cloves garlic, minced
1 cup extra virgin olive oil
4, 6-ounce fillets high quality, fresh fleshed fish such as grouper or snapper
1/2 cup extra virgin olive oil
1 pint assorted baby heirloom tomatoes, cut into halves
1 cup thinly sliced organic cucumber
1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 bunch arugula
Sherry vinegar to taste
Extra virgin olive oil to taste
Kosher salt and freshly cracked pepper to taste

Purée chopped tomatoes, cucumber and shallot in food processor until chunky. Pour over small colander lined with cheesecloth, resting over larger bowl. Wrap with plastic wrap; refrigerate overnight. Reserve tomato water. Preheat oven to 350°. Place remaining tomatoes whole in bowl. Toss with olive oil, salt and pepper to coat. Place on sheet pan. Roast in oven 25 minutes or until bursting. Remove pan, smash tomatoes with fork and fold in garlic. Place in oven for 45 minutes or until a loose paste forms, stirring occasionally with wooden spoon. Remove from oven. Stir in 1 cup olive oil until combined. Place each fish fillet on wax paper. Drizzle with olive oil, salt and pepper, fold paper to wrap fish securely, and place on sheet pan. Bake for 10–12 minutes. Place baby tomatoes, cucumber, sherry vinegar and olive oil in a bowl, toss with salt and pepper, and set aside. Place tomato water in shallow pot, bring to low simmer and set aside. To serve, place one tablespoon roasted tomato compote at bottom of shallow bowl, top with tomato and cucumber salad and arugula. Place fillet on top, pour tomato water around it, and drizzle with olive oil and sherry vinegar to taste.

The Cypress Room
Cuisine: Elegant American
Ambiance: Vintage Chic
3620 NE 2nd Avenue, Miami
305.520.5197
www.thecypressroom.com
Instagram: @roel_alcudia

Wine pairing:

Ostatu Blanco, 2013, $15
Made from a blend of Viura and Malvasia, this light and refreshing white has hints of bright lemon and leaves the palate with a slightly fruity taste. It’s also known for its excellent texture and acidity.

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