Written on 14-Feb-2018
In celebration of Valentine’s Day, we asked CJUK Chef Giovanni to share one of his most beloved recipes with us.
My grandad is a very keen gardener and used to work at a garden centre in Surrey. I went to see him one day in 2005, and he was chatting about some new lettuces he was growing: Golden Purslane and red Orach.
At the time I was working on a trio of fish dish and I wondered if I’d be able to use these lettuces in the dish, and I’m not joking when I say I then had a dream in which broad beans and chives were added to these leaves, along with small cuts of red snapper, tuna and salmon.
I had seen a recipe for a warm vinaigrette a few weeks before by Giorgio Locatelli, which I adapted slightly, and the dish was born: trio of fish, with red orach, golden purslane and broad bean salad and a warm vinaigrette.
I presented it to the Food and Beverage Director at work, and she absolutely loved it. I thought, “I’ve got a dish on the menu for the group!” Two days later however, I was given the lovely news that it couldn’t go on the menu because they couldn’t get the lettuce in Scotland!
For the vinaigrette: