Exterior of the Don Cesar with the pool and waterside Sea Porch & Rowe Bar
Cool cocktails and coastal cuisine at The Rowe Bar
Sea Porch Chef de Cuisine Jose Cuarta III
Gulf Fish Tacos
Fish & Chips with homemade tartar sauce
Mahi Mahi Reuben Sandwich
The lounge area of the Rowe Bar for watching sunsets on St Pete's Beach
Sous Vide Escolar with Salsify Purée, Marble Potato, Tomato & Fennel
Recipe courtesy of Executive Chef Kenny Hunsberger
3 cups heavy cream
1/2 cup white wine
1 tbsp salt
1 tsp ground white pepper
2 salsify roots, peeled and diced, stored in water with juice of 1 lemon
1/2 white onion, diced
1/2 potato, peeled and diced, stored in water with juice of1 lemon
1 bunch fresh thyme
Sous Vide Escolar:
2 fillets escolar, cut into 6-ounce, 1-inch-thick portions
Salt and freshly ground black pepper
2 cups marble potatoes, blanched and halved
2 cups heirloom tomatoes, halved
1 cup shaved fennel, lightly blanched
Shaved white truffles, optional
For the salsify purée, combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot. Wrap the thyme tightly in cheesecloth and add. Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes. Remove from the heat and cool slightly. Carefully remove the thyme pouch and discard. Puree the mixture until smooth using an immersion blender. Strain through a fine mesh sieve. Adjust the seasoning with more salt and pepper, if needed.
If using a sous vide, heat the water to 140°F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper. Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal. Cook the escolar pouches for 18 to 20 minutes, then remove from the bags and pat dry. Sauté the fish in olive oil over high heat just long enough to lightly brown the outside.
If not using a sous vide, sauté the fish in some olive oil over medium heat, 3 to 4 minutes per side.
For the vegetables, sauté the blanched potatoes until golden brown in a separate pan. Add the tomatoes and fennel and continue to sauté until the tomatoes are warmed through but not cooked.
To assemble, place a small pool of salsify purée in the centre of each plate. Spoon a small pile of the vegetable mixture into the centre of the purée, and rest the escolar atop the vegetables. Top with shaved truffles if desired.