Chef Marie Caldwell
Star Grill
Ingredients
Smoked goldeye
1 smoked goldeye, skin intact
Mediterranean star frittatas
6 eggs
1 smoked goldeye, skinned and deboned, cut into bite-sized pieces
1/4 cup sun-dried tomatoes, diced
1/2 tomato, diced
1/3 cup green onions
6 pitted kalamata olives, diced
1/2 Tbsp minced fresh garlic
1/2 Tbsp lemon zest, finely grated
Salt & pepper, to taste
1 1/2 Tbsp butter, for pan
Garnish
Green olive with pimento
Lemon zest
Green onion strips
Green onion, minced
Red pepper stars
Red pepper, finely minced
Method
Smoked goldeye
- Chill goldeye to serve chilled or at room temperature.
Mediterranean star frittatas
- In a bowl, beat eggs together.
- In another large bowl, combine deboned goldeye, sun-dried tomato, tomato, green onions, olives, garlic, lemon zest, salt and pepper. Mix in beaten eggs.
- Heat large frying pan to high, melt butter. Add egg mixture and cook for 2 minutes. Transfer to a baking pan.
- In a 375˚F oven, bake cooked egg mixture for 8-10 minutes, until firm.
- Slide frittata off pan. Cut into stars using a 5-inch star cookie cutter.
To serve
- Place whole smoked goldeye on plate. Place green olive in eye. Sprinkle with lemon zest.
- Fan green onion strips and place diced green onions near fish head. Place star frittatas and red pepper stars on top. Garnish with minced red pepper.
Yield 1 serving