Merluzzo Mimosa Recipes

MIMOSA SALAD

Steps:

• In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
• In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.

RASPBERRY SUNRISE MIMOSA

Steps:

• Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.
• Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.
• To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.

MERLUZZO MIMOSA

Steps:

• Preheat oven to 300 degrees F.
• Prepare the broth, mixing it in a bowl with the clam juice, onions, thinly sliced potato, saffron and the water.
• In an 8-inch oven pan, set the codfish, lightly dusted with flour. Cover with the broth and cook for 10 minutes.
• Remove it from the oven and reduce the sauce on the stovetop to the desired consistency.
• In a separate bowl, mix the smashed garlic, the olive oil, parsley, dill, and red pepper. Use it to dress the fish before serving.
• Blanch the string beans separately and compliment the dish as a topping. Garnish with chives and dill.

MIMOSA

Steps:

• In a large pitcher, mix the Champagne with the orange juice. Stir thoroughly. Garnish with fruit slices or sweet cherries.

APEROL SPRITZ MIMOSA

Steps:

• Fill a wine glass halfway with ice. Pour the Aperol, sparkling wine and juice over the ice. Garnish with a skewer of cocktail olives.

MIMOSA

Steps:

• Mix three parts of your favorite sparkling white to one part of your favorite orange juice. Enjoy!