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Chef Mario’s top 10 fish dishes

Chef Mario, who has worked in Italy, Spain, and the US before coming to the Netherlands, is a lucky man – he says so himself: “I am lucky because my passion is my job”. His passion for food started early on, when he used to help his grandma in the kitchen as a child. He now works in a Mediterranean restaurant that serves mainly fish and we asked him to tell us what his favourite fish dishes are. Read on for his top 10.

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1.Cod, beans, orange, radish and vanilla oil

“This dish is the perfect combination of land and sea flavour. Enriched by the orange’s acidity and the pungent radish with its mild flavor of terrain. Cooked beans with fish broth exalt the typical sapidity of a sea dish, which is a perfect mix of structure: the firm flesh of the cod and the sweet touch of vanilla oil which add a final balance to it. The cod, together with the beans create a real classic dish that is part of southern Italian popular cuisine.”

 

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2.Grilled octopus with smoked rosemary potatoes and leek chutney

“This dish has a popular tradition linked to Mediterranean Fishing, combining carbohydrates and proteins, the nutritional mainstay of the Mediterranean Diet. In this version I play with the flavours of the octopus and the sweet and sour taste of chutney, combined with the velvety flavor from the smoky notes of potato mousse.”

 

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Chopped Crayfish, Tartare Tuna, Zucchini Cannoli

This dish is a starter with spring/summer flavours, very cool. I love the seasoned raw fish. is a flavour explosion, but very well balanced. It also included a little fusion cuisine,because there is the Norway lobster(we use local crayfish ) typical of the northan Europe and Mediterranian; the tuna, very common in Southern italy, further more, the tuna sauce and the Norway lobster are used for Sushi, so Japanese tradition.  there is the almond mousse, very French. There is a tomato gel, that looks like a Spanish hot gazpacho;; there is the almond mousse, very french.This dish is a result of my work experiences around the world, and balance of different flavours ( Chef Mario Lorina)

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3. Seabass, clams, broccoli, celeriac and parsley oil

“This sea dish has different textures and flavours: the tenderness and delicate sapid flavor of seabass, the savory taste and smell of clams, the acidity and bitter aftertaste of celeriac, the sweetness of broccoli and the Mediterranean aroma of parsley.”

 

 

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4.Chopped Norway lobster, tartare tuna, zucchini cannoli, salted almond mousse, fennel and tomato gel

“This dish is a starter with spring/summer flavours, very cool. I love the seasoned and raw fish. It’s is an explosion of flavours, but very well balanced. It includes also a little fusion cuisine because you have Norway lobster, typical
of northern Europe and the Mediterranean; tuna, very common in Southern Italy; the tuna sauce and the norway lobster are used for Sushi, a nod to Japanese tradition; the tomato gel looks like a Spanish hot gazpacho; the almond mousse is very French. This dish is the result 
of my work experiences around the world, a totality of different flavours.”

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5. Beefsteak tomato risotto, mussels, lemon confit, and tasty bread crumb

“The beefsteak tomatoes along with the lemon are two typical products of my native region, the Campania. This quality tomato is often used for its freshness combined with another typical product of my region, the buffalo mozzarella. I wanted to include these two ingredients, the beefsteak tomatoes and lemon, in another typical Italian dish, the risotto. Together with mussels and herb bread, it’s a tribute to the Mediterranean cuisine.”

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6.Couscous with artichokes, sun-dried tomatoes and taggiasche olives, grilled lobster, pineapple and curry sauce

“This dish has the components of the Mediterranean Diet: carbohydrates, protein, vegetables and very low fat. Fresh and light, it’s great for warm and sunny days.”

 

 

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Mixed Pasta, Cauliflower, Kabeljou, Dried Tomatoes, Lime and Celery

The mixed pasta, typical of Southern Italy, comes originally  from recovery of dough scraps. Today it is produced and served with vegetables and legumes. Another nutritional balances dish of Mediterranean cuisine, also enriched with omega 3 by the fish. ( Chef mario Lorina)

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7. Grilled red prawn, aioli, with peppers, red beets and reduction of red wine and star anise “This dish is a classic of Spanish tapas,

“This dish is a classic of Spanish tapas, prepared with modern techniques and with the addition of flavours  and textures which complete its flavour and balance.”

 

 

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8. Mixed pasta, cauliflower, silver scabbardfish, dried tomatoes, lime and crunchy celery

“The mixed pasta, typical of Southern Italy, comes originally from the recovery of dough scraps. Today it is produced and served with vegetables and legumes. Another nutritional balanced dish of Mediterranean cuisine, also enriched with omega 3 by the silver scabbardfish.”

 

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9. Spaghetti with long string bean, yellow tomato, clams, squid, pecorino and dill

”Usually you immediately identify pasta with Italy. Over the years, pasta has become increasingly importance and its quality has improved incredibly. This dish shows the versatility of this ingredient. It’s a combination between sea and land, this time with the addition of pecorino that emphasise the sapid flavor of the clams.”

 

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10. Tarbot with mousse carbonara, peas, grilled asparagus and hazelnut oil

“This dish combines two queens of springy vegetables with egg, which is the typical symbol of Easter in many European Spring recipes. The tarbot has a delicate tangy flavor, combined with the carbonara mousse, the sweetness of the peas, the asparagus flavor and add that hint of toasted hazelnut oil that makes this recipe pleasantly balanced. A perfect combination for a glass of Champagne Grand Cuvee.”

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