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Amberjack and fennel tartare with orange juice, green apple and pomegranate

Ingredients for 4 people
500 g of amberjack fish, 2 fennels, 2 green apples, 1 lemon, ½ pomegranate, salt, pepper ,olive oil, anchovy oil.

Clean the amberjack,, fillet it and cut it up into small pieces. Cut the fennel into small pieces too and peel the apples. Dress the amberjack with salt, pepper and lemon, the same should happen to the fennel, whereas the apple should only be flavored with the lemon. Position the apples in the plate and then put above bowl, fill half with the fennel pieces and then cover that with the amberjack, garnish with apple julienne and pomegranate. Drizzle everything with anchovy oil and olive oil.
Historical origins

If I hadn’t seen it with my own eyes, I would never have believed that a fish like this could have been caught between Punta Campanella and Capri, but Antonio took it immediately to the kitchen, that beautiful amberjack, that must have weighed 15 kilos, he brought it straight to me, it was the end of October, and you could smell the oranges and pomegranates in the air. This amberjack is an elegant predator between August and September as they follow the shoals of garfish along the rocky coasts, and in particular along the shallows as they submerge from the deep. There are still probably bigger examples of this fish around the island of Capri waiting to be discovered.
An old legend tells us of some fishermen who used to spend a lot of days at sea. One fine day, the sailor whose job it was to prepare the meals, was feeling very tired and didn’t realize that it was almost lunch time when he woke up from his slumber. He was worried about what his fellow fishermen would do to him if they discovered that there was nothing to eat so he began to cut the fish up really quickly, but just as he was doing that a huge wave shook the boat and let fall some salt onto the fish, he didn’t have any water at that time so he decided to rinse the fish with some lemon juice that Giovanni the cabin boy kept for his own uses, he then saw that the fish had begun to change color, it had “started to cook”, and as it was really late he thought that he could put that in the plates and cover it with some green vegetables. The sailors arrived, tired and famished, they sat down at the table, they began eating and they wondered what on earth had been cooked for them, then the sailor became emotional and explained that this was a dish that his dear mother, who he hadn’t seen for some days now, had often cooked for him. And so, through joy and emotion this dish was created, and it is still prepared today with all the delicious smells and tastes that our region can so well provide.


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Renaissance Naples Hotel Mediterraneo
Via Ponte di Tappia 25 - IT 80133 Napoli
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