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All the red rage

Blood oranges are colorful additions to many familiar dishes
From the chef | Search restaurants | Archives

August 8th, 2007 issue

VLADIMÍR WEISS/THE PRAGUE POST
A drizzle of citrus sauce completes this satisfying and elegant suppertime treat.
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On the outside, blood oranges appear similar to regular varieties, except perhaps for a few splotches of red skin.
What makes them different is pigmentation in the juicy flesh, which creates a dark-red interior ranging in color from a shade resembling grapefruit to deep magenta. Blood oranges are native to Sicily and parts of Italy. They also grow in Spain and the United States (California and Texas). But they are popular worldwide.
For cooking — and even cocktail — purposes, blood oranges carry sweeter flavors and less acidity than regular store oranges. You are able to discern a more complex character than regular varieties, too: hints of raspberry or grape hiding within the citrus taste. This makes them perfect for recipes using savory ingredients. Many chefs prefer them in salads.
Chef Filip Blazek’s recipe makes use of the ruby color to create an eye-catching sauce with intense flavors. Occasionally it appears as a special on his menu.
Filip Blažek is chef at Valleta, located at Mexická 7, Prague 10–Vršovice. Tel. 271 726 548

 

CASHEW AND CRANBERRIES CRUSTED SWORDFISH with blood orange sauce 

Ingredients:

6 portions swordfish
3 tablespoons Worchestershire sauce
Salt and pepper
Crust
1 and a half cups
cashews, chopped
1 cup sundried cranberries, chopped
1 cup breadcrumbs
Butter
Herbs (basil, mint, parsley — to taste)
Sauce
1/4 cup vermouth
1 1/2 cup blood orange juice with pulp
1/3 cup cream
Basil, julienned
Butter
Salt and pepper
Preparation:
Mix the ingredients for crust well.
Sprinkle swordfish with Worchestershire sauce and drizzle with salt and pepper.
Grill on both sides until almost desired doneness, then remove from heat.
Press crust onto top of fish, place on tray and finish under salamander (or low broiler) until golden.
Sauce:
Pour cream, vermouth and blood orange juice into pan.
Reduce over medium-low heat until only half a cup of liquid remains.
Whisk in butter and season with salt and pepper to taste.
Add basil just before serving.
Serve the fish with sauce and lightly cooked green asparagus.
 


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