7 on Fulton chef Michael Sichel brings an innovative approach to
this menu.
Appetizers
Endive and watercress salad with pears, blue cheese and candied pecans
Cauliflower risotto with roasted almonds
Entrée
Crispy redfish with calamari, fennel, arugula and sauce piquante
Dessert
Apple tart with vanilla ice cream topped with caramel sauce
2 onions
3 stalks celery
1 carrot
1 jalapeño pepper
2 tblsp. olive oil
1 5-oz. can tomato paste
1/2 bottle white wine
1 10-oz. can tomatoes, chopped
2 cups water
6 oz. calamari
1 fennel (bulb)
6 oz. arugula
1 quart vegetable oil
Flour
Salt and pepper, to taste
8 oz. redfish, skin on
Sauté onions, celery, carrots and jalapeño in olive oil until soft and there’s no color. Add tomato paste and white wine. Reduce the sauce to half. Add tomatoes and water, bring to a simmer and keep it simmering for one hour. Strain liquid into a container.
In a skillet, sauté sliced calamari, and when it’s finished, add fennel and arugula leaves, cooking until arugula leaves are wilted. Prepare redfish by dredging in flour and seasoning with salt and pepper. To cook redfish, place it inside a metal ring mold and fry in oil for about 5 minutes. (Oil needs to be at 350 degrees.)
Place sauce on plate, enough so it reaches the rims of the plate. Place fried fish in the center, then top with calamari and arugula mixture.
7 on Fulton, 701 Convention Center Blvd., 525-7555
