La Boite

Ingredients

2 tablespoons bergamot or lemon oil
4 tablespoons extra-virgin olive oil
2 tablespoons blood orange juice reduction (1 cup of blood orange juice, reduced to 2 tablespoons)
1 tablespoon lemon juice
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
1 sprig thyme, leaves only, chopped
3/4 pound fluke fillet, skinned
1 avocado, peeled and diced into 1/4-inch cubes
3 French breakfast radishes, washed and thinly sliced
1/4 cup La Boîte Cancale N. 11 spice blend
1/4 cup cilantro leaves, coarsely chopped
Freshly-ground black pepper, to taste

Directions

1. In a medium-sized bowl, whisk together the bergamot oil, olive oil, reduced blood orange juice, lemon juice, garlic, shallots, and thyme.
2. Using a sharp knife, slice the fluke fillets into 1/8 inch slices. Divide the fluke slices in four and place them overlapping each other onto four serving plates.
3. Garnish each plate with the avocado dice and radish slices.
4. Drizzle the bergamot vinaigrette over the fish. Sprinkle the fish with the Cancale salt blend, cilantro, and black pepper.

Serves 4.

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Ingredients

1 cup Greek yogurt or labneh
1 tablespoon La Boîte Reims N.39 spice blend, divided
2 tablespoons unsalted butter, diced
3 Fuji or Honeycrisp apples, peeled, cored, and cut into 8 wedges each
2 tablespoons granulated sugar
1 cup ruby port
Zest of an orange

Directions

1. In a small bowl, whisk together the yogurt and 1 teaspoon Reims N.39 spice blend. Refrigerate.
2. In a large sauté pan, melt the butter over medium heat; add apple wedges and sugar. Cook over medium-high heat, flipping the apple wedges, until caramelized, about 4 minutes. Add the ruby port and orange zest, and continue cooking for another 4 minutes.
3. Divide the cooked apples among 4 serving bowls, and drizzle with the port cooking syrup. Top each bowl with a dollop of the Reims yogurt cream. Serve immediately.

Serves 4.

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