Grilled grapefruit with marinated fennel and turmeric sour cream
Ingredients
• 4 grapefruits, peeled and
quartered
• 2 fennel bulbs, stalk removed,
halved and cut into strips
• 1 red chilli pepper, deseeded and cut into
Horizontal stripes cut
• 2 tbsp leaf parsley, leaves picked
and roughly chopped
• 1 tbsp mint, leaves cut into small
Pieces plucked
• Juice of 1 orange, halved and mixed with
grilled with strong roasted aromas
• Juice of ½ lemon
• 5 tbsp olive oil
• Salt
• Sugar
For the turmeric sour cream
• 3 tablespoons yogurt, 10% fat
• 3 tbsp sour cream, 24% fat
• 1 tsp lemon juice
• 1 ½ tsp turmeric
Spices for marinated fennel:
• 2 tsp coffee, ground
• 2 tsp sumac, finely shredded
• 1 tsp anise, lightly crushed
preparation
Mildly smoke the grapefruit at 140 °C indirect heat for about 5 minutes and grill at 140 °C direct heat for a further 3 minutes with intense roasted aromas.
Salt and sugar the fennel and chili pepper and leave to stand for a few minutes. Then mix with the remaining ingredients and marinate.
For the turmeric sour cream, stir all ingredients until smooth
Before serving, mix the spices for the marinated fennel and pour it over the fennel. Then arrange everything together on the plates and garnish with the pistachios.
FIRE&FOOD Issue 2-2020
