Lunch

Tonnetto al Forno with Charred Radicchio, Pine Nuts & Pomegranate Molasses Gastrique

Name: Tonnetto al Forno with Charred Radicchio, Pine Nuts & Pomegranate Molasses Gastrique
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 yellowtail or hamachi steaks, 200g each; 1 head radicchio, quartered through root; 3 tablespoons panko breadcrumbs; 2 tablespoons fresh flat-leaf parsley; 1 tablespoon fresh rosemary, finely chopped; 1 teaspoon fresh thyme; 3 tablespoons extra-virgin olive oil; 2 tablespoons pomegranate molasses; 1 tablespoon balsamic vinegar; 1 tablespoon honey; ¼ cup toasted pine nuts; Sea salt and cracked pepper to taste; ½ lemon, for finishing

Pan-seared yellowtail finished in the oven with a rosemary-thyme-crust, served alongside charred radicchio leaves glossed with pomegranate molasses reduction. Scattered with toasted pine nuts, crispy breadcrumb dust, and finished with a tart gastrique that balances the fish's richness.

951cal 52gprotein 42gcarbs 66gfat 15min prep 20min cook 2serves

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