FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Mexico City, Mexico, The St. Regis Mexico City, Chef Guy Santoro

May 1, 2012
2012 / May 2012

 

¡Ajuua! Award-winning chef Guy Santoro brings new flavor to The St. Regis Mexico City. The owner of three distinguished restaurants,
Santoro has developed a culinary style which reflects his 25 years of international fine-dining experience, adding a touch of panache to the hotel’s signature eatery, Diana.

Santoro’s accolades include being named Chef of the Year by InterContinental Hotels of the Americas and receiving the Key of Progress, presented by AMAIT, a hospitality association based in Mexico. The Key of Progress is awarded to the most outstanding members of the hospitality industry.

[Note to readers: You will need a good food scale to follow Chef Santoro’s recipes.]

Sea bass with green sauce, thin slices of asparagus and organic cherry tomatoes Serves 10

For the sea bass:

10 6-ounce sea bass fillets

5 tablespoons olive oil

Salt, to taste

Ground white pepper, to taste

Season both sides of the sea bass fillets with salt and pepper. Heat the olive oil in a cast-iron frying pan. Place the fillets, skin side down, into the pan and cook the fish about three-quarters of the way through. Flip and continue cooking over low heat to desired doneness.

For the green sauce:

3.5 ounces baby spinach

17.5 ounces green tomatoes

3.5 ounces green onion

3.5 ounces poblano pepper, seeds removed

½ cup water

Salt, to taste

Pepper, to taste

1 ounce butter

In a blender, combine spinach, green tomatoes, onion, poblano pepper and water. Blend until smooth. Season to taste with salt and pepper. Transfer the mixture to a saucepan. Heat at a medium temperature. Add butter and stir until it is melted and combined.

For the asparagus:

40 spears asparagus, peeled and cleaned

Coarse salt, to taste

Ground pepper, to taste

¼ cup olive oil

Tie the asparagus into 10 bundles of four spears each. Place the spears into a saucepan of salted, boiling water. Cook to desired doneness. Remove the bundles from the saucepan and blanch in ice water. Untie the bundles and split each spear in half lengthwise. Place the halved spears onto a sheet pan and season with coarse salt and pepper. Drizzle with olive oil. Just prior to serving, heat the asparagus in a 350-degree oven for about 5 minutes.

For the garnish:

7 ounces organic cherry tomatoes, halved

Extra virgin olive oil

Herb sprouts

Heat the olive oil in a sauté pan. Add the halved cherry tomatoes and cook
for about 5 minutes.

Presentation: Place eight asparagus spear halves onto each of 10 plates. Top the asparagus with a sea bass fillet. Drizzle with green sauce.
Garnish with sautéed organic cherry tomatoes, extra virgin olive oil and herb sprouts.

Seafood ceviche and tropical fruit, guacamole and cilantro sauce
Serves 10

For the ceviche:

1 bay leaf

1 clove garlic, chopped

10.5 ounces U15 shrimp, cleaned

7 ounces red snapper, cleaned

7 ounces sea scallops, cleaned

3.5 ounces pineapple, peeled and chopped

5.3 ounces papaya, peeled and chopped

3.5 ounces mango, peeled and chopped

4.5 ounces onion, chopped

Bring a saucepan of water to a boil. Add the bay leaf and garlic. Add the shrimp and blanch for 15 seconds. Remove the shrimp from the water.
Cool. Dice the red snapper and sea scallops. Combine the seafood in a bowl with the pineapple, papaya, mango, onion, serrano pepper and
cilantro. Add the lemon juice. Season the mixture with salt and pepper.Toss with olive oil.

For the cilantro sauce:

1.8 ounces cilantro, chopped

7 tablespoons olive oil

1 pinch salt

1 pinch ground white pepper

In a blender, combine the cilantro and olive oil. Season the mixture with salt and pepper.

For the guacamole:

7 ounces avocado

1 ounce onion, chopped

1 ounce serrano pepper, finely diced

1 teaspoon lime juice

1 ounce cilantro, finely chopped

3 pinches salt

2 pinches ground white pepper

Peel the avocado and remove the pit. Mash the avocado. Mix in the cilantro, onion, serrano pepper and lime juice. Season to taste with
salt and pepper.

For the garnish:

10 multicolored tortillas

4 radishes, sliced

1 purple onion, sliced into rings

Balsamic vinegar

Cut the multicolored tortillas into small triangles and fry them at 350 degrees. Remove from fryer and drain on absorbent paper.

Presentation: Place a 4-inch ring into the middle of each plate. Spread a spoonful of guacamole into the bottom of each ring. Top with ceviche, spreading it firmly and evenly. Remove the ring. Garnish with tortilla triangles, sliced radish and onion rings. Drizzle cilantro sauce
around the plate. Finish with droplets of balsamic vinegar.

The St. Regis Mexico City

Paseo de la Reforma 439
Mexico City, Mexico
tel 52 55 5228 1818

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