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GRAVITAS MAGAZINE GravitasMag.com | 77 Prepare Fava Beans Shell fava beans and blanch in slater boiling water for 1 to 2 minutes. Drain and place in ice water. Drain and remove second shells from fava beans. Prepare Tomato Confit Bring oil to 350℉ in a large saucepot over medium-high heat. Add cherry tomatoes and par tly cover with a lid, avoiding splashing or popping oil. Cook for 1 to 2 minutes. Drain tomatoes with a metal strainer. Prepare Grouper Preheat oven to 375℉. Divide oil between 2 large saucepans set over medium-high heat. Add fish and sear until golden brown, about 3 minutes. Flip fish and divide mushrooms and garlic among each pan. Deglaze with wine and fish fumet. Transfer to oven and bake for 8 to 10 minutes, until cooked through. Remove from oven and return pans to the stovetop. Reduce remaining liquid to two-thirds. Add fava beans, tomatoes, thyme, black truffle butter and parsley. Reduce to a creamy consistency. Divide fish-cooking sauce among 6 plates. Add fish fillets over sauce. Top fish with black truffle shavings and finish with a drizzle of black truffle oil. MENU AKAUSHI BEEF CARPACCIO Sauce 1 cup Mayonnaise 3 tablespoons tequila 1 tablespoon lime juice 1 tablespoon lemon juice 1 tablespoon jalapeno, minced ½ teaspoon Worcestershire sauce Sea salt, to taste 12 ounces beef tenderloin For Assembly 3 (4-in) pieces hear ts of palm 4 ounces Ubriaco cheese 2 ounces baby kale 1 tablespoon spoon green onion, chopped 3 tablespoon spoons extra-virgin olive oil 1 jalapeño, slice and seeded Mix together mayonnaise, tequila, juices, jalapeño, Worcestershire and salt and let sit to meld flavors. Place tenderloin in freezer until it begins to harden. Slice very thin and reserve for plating. Divide tenderloin slices among 6 places. Using a truffle mandolin, thinly slice hear ts of palm and arrange on top of beef. Shave cheese on top of beef. Garnish with baby kale and chopped onion. Drizzle tequila sauce over beef and finish with olive oil, jalapeño and salt. PAN-SEARED BLACK GROUPER Black Truffle Butter 1 oz fresh black truffles 1 tablespoon spoon black truffle oil 1 stick European-style butter, softened Salt and white pepper, to taste Fava Beans ½ cup fava beans Tomato Confit 1 cup extra-virgin olive oil ½ cup cherry tomatoes Salt, to taste Grouper 6 (7-oz) black grouper fillets Salt, to taste White pepper, to taste ¼ cup extra-virgin olive oil 2 cups oyster mushrooms, cleaned 1 teaspoon garlic, sliced ½ cup white wine ½ cup Fish Fumet ½ teaspoon fresh thyme leaves 1 tablespoon Italian parsley, chopped Black Truffle Butter (see above) Prepare Black Truffle Butter Place all ingredients in a food processor and blend until smooth. Refrigerate until needed. GRAVITAS MAGAZINE GravitasMag.com | 77 DATE & KAHLUA CRÈME BRULEE Custard 5 cups heavy cream 10 egg yolks ¼ cup plus 1 tablespoon superfine in sugar 1 vanilla bean, split and seeds scraped 1 cinnamon stick Date Confit ½ cup plus 2 tablespoons superfine sugar ½ cup water 8 oz fresh whole dates ½ cup Kalla For Assembly ½ cup superfine sugar Prepare Custard Bring cream to a rolling boil over medium-high heat in a large heavy-bottomed saucepan. In a large bowl, whisk together egg yolks, sugar, vanilla bean and its scrapings, and cinnamon stick. Pour hot cream onto the yolk mixture and whisk well. Pour mixture back into the pot and reduce heat to medium. Cook gently for 15 to 20 minutes, stirring constantly with a wooden spoon, until custard thickens. It should be as thick as honey and just beginning to catch on the bottom of the pot. Strain mixture into a stainless steel or glass bowl and sit it in an ice bath for 5 to 10 minutes. Remove from ice and allow to cool at room temperature. Prepare Date Confit Heat sugar with water in a heavy-bottomed saucepot over medium-high heat until completely dissolved. Add dates and Kailua and cover liquid's surface with a circle of parchment paper to keep the dates submerged and prevent a skin from forming during cooking. Reduce heat to low and gently cook for 15 to 20 minutes, until golden brown. Remove from heat and let cool. Remove pits and skins from dates and chop fine. Assemble Place 1 heaping confit and the bottom of 10 small glasses or ramekins. Spoon enough custard into dishes to fill to just below the lip then refrigerate. When ready to serve, lightly dust custards with sugar. Use a domestic blowtorch to caramelize the sugar then return to fringe for 5 minutes. Dust with a little more sugar and repeat. To view the complete menu and full recipes from the SeaSalt dinner party, visit our website at GravitasMag,com.

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