Meet Michele Granziera, the highly talent chef at Mayfair’s Avista restaurant. With a private entrance at 39 Grosvenor Square, Avista is a 75 seat restaurant, with a separate bar for up to 25, and a private dining room for 8, designed by David d’Almada, designer of several prominent restaurants in London.
Avista also boasts its own bar and a long wooden Chef’s table suitable for larger parties up to 12 people.
For those foodies among you who are adventurous enough to wish to try and recreate the sumputous dishes you sample in restaurants, Michele has been kind enough to share the recipe for one of his favourite dishes with us. Let us know how you get along with this appetising little number.
Battered cod with Red Onion and Peperonata
1 red onion
5 baby red onions
2 red peppers (seeded and diced)
2 yellow peppers (seeded and diced)
2 dashes white balsamic vinegar
salt and pepper to taste
2 tbs olive oil
1 bunch of basil
1 porton of cold fillet
Heat the olive oil in a saucepan. Add the sliced onion and a touch of salt to allow the water to come out and avoid the burning the onion. Cook over a low heat until softened, add the peppers, again a little salt, some crushed peppercorn and cook for 5 minutes, stirring occasionally.
Once the peppers are cooked and a little caramelised, pour the peppers into a dish with a bunch of basil and seal it with clingfilm while it infuses for 10 minutes.
When ready to serve, reheat and add a julienne of basil to finish.
Bring to the boil a little pan with raspberry vinegar and salt.
Dip the baby red onions in and leave them to cool down inside the vinegar.
2 gr yeast
60 gr flour (oo)
Mix all the ingredients and add at the end the water slowly by slowly.
Rest in the fridge for at least 12 hours.
Make sure the pan with the vegetable oil is at 160 degrees constantly.
At the moment you receive the order take out off the fridge the portion of cod.
Prepare a little pan with the peperonata and warm it up.
Prepare a tray with the red onion and keep them hot.
Season the cod with salt pepper and pimento.
Dip the cod in the flour and then in the batter mix and gently dip it in to the oil.
Cook it for about 2 to 3 minute and dry with paper.
Add some basil julienne to the peperonata and plate.
With the help of a ring place in the centre the peperonata.
On top add the cod
Spread the small red onions the around of the peperonata
Leaf of fry basil and a touch of oil
And there you have it, a superb dish of the day. Thanks Michele.