by Chef Drew Belline of Floataway Cafe – Atlanta, GA
Yield: 2 servings
10 ounces cranberries
2 sprigs mint
1 ounce simple syrup
Fleur de Sel
2 ounces of the freshest black grouper (any mild flavored white fleshed fish will work)
Good finishing olive oil
Cheesecloth
Pulse all but three cranberries in a blender with mint, simple syrup, and a large pinch of Fleur de Sel. Hang pressed cranberries in the cheesecloth over a bowl for 12 hours in a cool place. Adjust seasoning of cranberry water to taste and refrigerate, reserving drained puree for another use.
To serve, slice grouper across the grain into thin pieces and arrange on a chilled plate. Season with fleur de sel and dress with the cranberry water and olive oil. Garnish with thin cross-section slices of the raw cranberries and tender young mint leaves.