With autumn approaching, here is a flavorful fall-inspired dish from the Michelin-starred “Gypsy Chef” David Myers, best known for shooting to fame as one of America’s most luminary chefs synonymous with L.A.’s Golden Age and the heyday of fine dining in the early 2000s.
Chef Myers’ Roasted Branzino with Saffron Chorizo Jam at the Mediterranean oasis, ADRIFT Mare in Miami on the 25th floor of the Hotel AKA Brickell, features chorizo, maple syrup, tomato passata and saffron, inspired by the popular use of seafood and saffron across the Mediterranean.
Saffrong Chorizo Jam
Ingredients:
- Olive Oil: 1/4 Cup
- Chorizo (diced): 1/2 Cup
- Maple Syrup: 1/4 Cup
- Tomato Passata: 3 Cups
- Garlic (Sliced): 2 Tbsp
- Smoked Paprika: 1 Tsp
- Espelette Pepper: 1 Tsp
- Kosher Salt: 1 Tbsp
- Bay Leaf: 1 ea.
- Thyme (picked): 1 Sprig
- Saffron: 1 g
Instructions:
- Heat a pot with olive oil, add the chorizo & cook out for 5 minutes.
- Add the maple syrup to deglaze the pot & cook out for 5 minutes.
- Add the rest of the ingredients and cook for 40 minutes on medium heat.
- Taste and adjust the seasoning if needed.
Cooking the branzino:
- Have a fishmonger scale and fillet the fish.
- Place the branzino on a tray.
- Season with a little salt.
- Roast in a preheated oven at 375°F for 8 minutes or until fully cooked.
- Alternatively, cook the fish skin side down until the skin is crispy, then flip the fish to finish cooking.
- Grilling option: This dish is also great with the branzino grilled over charcoal.
- Heat the saffron chorizo jam in a pot.
- Place the fully cooked branzino on a plate, then spoon over a generous serving of the saffron chorizo jam.
- Serve alongside fresh lemon wedges.
This sauce is the perfect accompaniment for roasted orgrilled white fishor seafood,the smokey chorizo and the sweetness of the maple syrup really stand out andenhance all the flavor of the fish