Martial Noguier

 

One Sixty Blue

Location 1400 W. Randolph Street Chicago, IL 60607

Reservations 312.850.0303

Web www.onesixtyblue.com

 

With its casual sophistication and gracious approachability, one sixtyblue has established itself as an integral part of Chicago’s dining community. Selected as “2006 Restaurant of the Year” by Chicago Sun-Times, and as one of the country’s “Best New Restaurants” by both Esquire and Bon Appetit magazines, one sixtyblue has been lauded for its bold flavors and sleek design. Also awarded the gold medal for the best cheese program by Chicago Magazine, Executive Chef Martial Noguier artfully blends the balance and flavor of classical techniques with the confident whimsy of nouvelle cuisine. With an award-winning wine list consisting of more than 500 selections, and private dining rooms named as the ritziest in the world by Forbes.com, one sixtyblue prides itself on its world-class service, offering personalized care to everyone who walks through the door. Join us as we celebrate our 10-year anniversary with special promotions throughout the year.

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Hamachi Carpaccio/Orange Slices/Fennel

 

Ingredients

1 lb. hamachi (yellowtail)

2 orange supreme

1 cup orange vinaigrette

1 cup fennel puree (1 fennel bulb)

12 fennel leaves

1 tablespoon roasted pistachio

1 diced red chili pepper

8 sprigs chervil

1⁄4 cup sherry vinegar

1⁄2 cup olive oil

 

Method

1) Clean hamachi. 2) Slice into very thin strips and place evenly on four cold plates. 3) Cover with plastic wrap and set aside in refrigerator. 4) Cut fennel bulb into small pieces and cook slowly in milk until soft. 5) Strain fennel, reserving the milk for the puree. 6) Transfer fennel to a blender and blend with some of the reserved cooking liquid until smooth. 7) Season with salt and pepper then set aside to let cool. 8) Take 4 cups of fresh orange juice and reduce down to half a cup. Let cool. 9) Once cool, place orange juice in mixing bowl and add sherry vinegar to the orange juice. 10) Slowly whisk in olive oil until emulsified. Season to taste.

 

To Serve

1) Put fennel puree on one side of plate. 2) Place 5-6 orange segments on top of puree with a little chervil and fennel leaves. 3) To garnish, drizzle orange vinaigrette, chili pepper, pistachio, salt and pepper and chervil sprigs over fish.