Everything started with a bunch of leftover chives. I knew, that I am not going to use it in anything in the coming days, so I decided to prepare chive oil, according to the recipe by Michel Roux. Simply heat 100 ml olive oil to about 80°C, add the chopped chives and cover the saucepan. After just turn off the heat and let it stand until it is completly cool, then blend for some seconds, sieve and fill into a bottle. This is going to keep for several days in a cool and dark place. I thought, why not serve a fried fish with the oil, just like Roux recommends. I had two fillets of seabream in the freezer and those seemed to be perfect for this dish. I took some sunchokes, and cooked them half through in salty water. Before serving I fried them in olive oil. To support the nutty taste of the sunchoke I decided to serve some roasted hazelnut among it. In order to bring another texture to the dish, I prepared some creamed radicchio as well. The result was a light and delicious lunch, that brought bright colours into (hopefully) the last days of winter!
2 radicchio ( e.g. Rosso di Chioggia)
1 tablespoon cane sugar
1 teaspoon salt
150 ml double cream
Half radicchio and cut it in thin slices. Heat a saucepan and melt cane sugar, add radicchio and sauté for 3-4 minutes. Add double cream and cook it until it is reduced by half, season and serve.