Spanish Sun Recipe
Escabeche of Hawaiian Shutome, Early Orchard Fruits, Nasturtium, Almonds and Saffron-Poached Hearts of Palm.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Marinate the Fish
In a bowl, combine olive oil, red wine vinegar, minced garlic, salt, and black pepper. Add the Hawaiian Shutome and coat well. Cover and let marinate in the refrigerator for at least 30 minutes.
Saffron-Poach the Hearts of Palm
In a small saucepan, bring water to a simmer and add saffron threads. Add the sliced hearts of palm and poach for about 5-7 minutes until tender. Drain and set aside.
Prepare the Fruits
Wash and slice the early orchard fruits into bite-sized pieces.
Combine Ingredients
In a large serving dish, layer the marinated fish, saffron-poached hearts of palm, sliced fruits, and top with nasturtium leaves and flowers. Sprinkle sliced almonds over the top.
Serve
Serve chilled or at room temperature, garnished with additional nasturtium if desired.