Orata & Watermelon Salad

Bymark

Orata & Watermelon Salad

With Fingerling Potatoes and Asparagus
Seafood
Celebrity chef and Top Chef Canada head judge Mark McEwan brings a delicious Seared Orata meal to Chefdrop! Served on a bed of Fingerling Potatoes and Asparagus tossed in Spicy Bomba Sauce, enjoy a fresh Compressed Watermelon Salad on the side to complement the delicate flavours of Orata. This is the perfect Drop for an elegant 2 course date night dinner at home! This beautiful dish from Bymark is sure to blow your taste buds away!
Serves 2-3
•   Easy Prep
•   Ready in 30 Minutes

$89.00

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INGREDIENTS:

  • 2pc Orata
  • 1 Watermelon
  • 1 bag Fingerling Potatoes
  • 1 bag Asparagus
  • 1 box Citrus Segments
  • 4oz Bomba Sauce
  • 40oz Cilantro Oil
  • 1 vine Tomatoes
  • 1 Lemon
  • 100mL Salsa Verde
  • 1 box Croutons
  • 10pc Bocconcini
  • 1 bag Radish
  • 1 box Mint and Cilantro Mix

ITEMS NOT PROVIDED:

Make sure you’ve got a Medium Frying Pan, a Spoon, Tongs, a Medium Mixing Bowl, a Spatula, a Knife, and a Cutting Board. It’s also ideal to have a few staples on hand like Oil, Honey, and Salt & Pepper. Now, let’s get cooking!


PREP INSTRUCTIONS:

FINGERLING POTATOES & ASPARAGUS

  1. Begin by preparing the vegetables for your dish. First, cut the Asparagus into 2″ pieces and set aside. Cut the Fingerling Potatoes into 1/2″ coins and set aside.
  2. Now prepare your Lemon Wedges by cutting off the top and bottom of your Lemon into 6 pieces. Set aside for the Orata garnish.
  3. Preheat a medium frying pan on medium heat, and add 1 tablespoon of Cooking Oil. Add the Fingerling Potato Coins and Cut Asparagus. Sauté for 4 minutes.
  4. Add Spicy Bomba Sauce to the Asparagus and Potatoes, and sauté for an additional 2 minutes. Remove from pan and keep warm until it is time to plate.

ORATA

  1. Wipe down your medium frying pan and return to medium heat. Add 1 tablespoon of Cooking Oil. Allow to come up to temperature.
  2. Remove the Orata from the packaging and pat dry using a paper towel. Season with Salt and Black Pepper.
  3. Place Orata in the medium frying pan skin side down and pan fry for 5 minutes. Chef Tip: When searing the Fish, apply a tiny bit of pressure to the flesh side of the Fish. This prevents your Fish from curling. This is crucial to create a perfect crispy skin!
  4. Check for caramelization. Once golden brown, flip the Orata Fillets flesh side down using a spatula. Pan sear for an additional 2 minutes. Remove your Fillets from the pan and allow to rest for 1-2 minutes.

VINE TOMATOES

  1. In the same medium frying pan on high heat, blister your Vine Tomatoes until they are a light brown colour.
  2. In a medium mixing bowl, add CroutonsVine Tomatoes, and Salsa Verde. Mix well and set aside for plating.

WATERMELON SALAD

  1. To assemble the salad, cut the Compressed Watermelon into quarter inch cubes and place in a medium mixing bowl.
  2. Add the Citrus Segments, half of the RadishBocconcini Cheese, and half of the Herb Mix. Toss well.
  3. Transfer Watermelon Salad to a serving dish and drizzle with Coriander Oil.
  4. Garnish Salad using the remaining Sliced Radish and Herb Mix.

Chef Tip: If you like your Salad a little sweeter, add a tablespoon of Honey and drizzle over the top.

PLATING INSTRUCTIONS

  1. Time to start plating! First, lay down a bed of Asparagus and Fingerling Potato Coins. Place your Orata Fillets skin side up on the bed of Vegetables.
  2. Spoon the Croutons and Blister Tomatoes with Salsa Verde on top of the fish. Garnish with Lemon.
  3. Serve alongside your Compressed Watermelon Salad.


Mark McEwan

Executive Chef