Martinis Marchi team created for you a menu specially elaborated for festive days ahead, with a personal touch, showcasing our own culture and tradition inspired by the sea, olive oil, and locally sourced products which are the essence of Mediterranean cuisine.
This year, our celebrations are likely to be different from those in the past. Because of COVID-19, most of us won't be able to gather with those we love for special meals during the holidays; but that doesn't mean this year's meal should be any less memorable! By serving a unique and tasty menu for those in your home, even if it's just two of you, you are preparing a perfect gathering spot to express love, joy and gratitude. The fondest memories are made gathered around the table.
The best Christmas menu includes a palate-exciting appetizer, a delicious main course, and an irresistible dessert that you'll be thinking about for days.
Appetizer St. Jacob shells Conte Alberti
Main Course "Popara" a'la Martinis Marchi
Dessert Chocolate & orange
St. Jacob shells Conte Alberti
Fresh St. Jacob shells from the Adriatic Sea
"Olynthia" extra virgin olive oil with thyme 3 millilitres
Homemade marinated shallots 2 pcs
Fresh thyme few pcs
Fish soup (white fish)
Celery pure 80 g
Butter 1 spoon
Garlic 2 pcs
Chive 5 g
Heat the fish soup to a boil and finely crafted celery pure heat at the mid-temperature.
Shallots onion cut into four pieces.
Preheat the pan to mid-temperature and add olive oil. Add fresh shells, fresh thyme, shallots and garlic. Then add salt and pepper and continue sautéing.
Add butter at the end and continue to sauté short.
*it is enough to sauté shells for 90 seconds on each side
Serve it on a warm plate. First, put celery pure, then on top of it, add shells and shallots. Add hot fish soup and add a few drops of the "Olynthia" olive oil with thyme flavour.
Sprinkle with freshly chopped chives.
Recommended wine - Sauvignon Galić 2019 (Galić winery).
"Popara" a'la Martinis Marchi
White wild fish from Adriatic Sea 800 g
Potatoes 200 g
Red onion 200 g
Carrot 200 g
Garlic 3 cloves
Parsley 30 g
White wine “Pošip Dom Kalebić” 100 milliliters
"Olynthia" extra virgin olive oil 50 millilitres
Fish stock 600 millilitres
Parsley, potatoes, red onion, garlic and carrot wash out, peel and cut into pieces (size of a coin, 5-6 mm wide).
Clean the fish and cut it into mid-size pieces.
Saute the vegetables spiced with salt and pepper in the pan on the extra virgin olive oil until brown-coloured. Then, cover with the fish stock and cook until the vegetables are half-cooked.
Add the fish slices to the boiling vegetables and also add the remaining part of the fish stock to cover the fish pieces. Cook for approx. 10 mins until vegetables soften. While cooking, add
white wine, "Pošip Dom Kalebić", and let it boil shortly.
Before serving, sprinkle with freshly cut parsley and add a few drops of "0lynthia" extra virgin olive oil.
Recommended wine - Pošip Elegance 2019 (Skaramuća winery)
Dessert - Chocolate & orange
100g T45 Flour
8g caster sugar
1 whole egg and 1 egg yolk
Warm the milk and add to the yeast. Add all the other ingredients except the butter. Work the dough well, then add the softened butter. Put in a lightly greased Kugelhopf tin. Leave to rise for one h 45min to 2h at 28C.
Bake at 170C for 25 to 30 minutes. Turn out and return to the oven for 5 minutes. Cool on a rack. Store in a dry place.
150g caster sugar
5g dark chocolate
10g dark cocoa powder
Boil the water and the sugar together. Melt the chocolate in a bain-marie. Pour in the syrup very slowly and beat with a whisk. Add the rum, then sift in the cocoa powder. Keep at 50C.
Place cooled baba dough in syrup and let them soak thoroughly.
500 orange purée
3g stabilizer for sorbet
Heat the water to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, and mix. cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls and deep freeze. Pacotize before the service, store at -18°C
200 dark chocolate
2 egg yolks
In Thermomix, mix cream, sugar, eggs and egg yolks at 85C for 8 minutes, speed 3.
Add melted chocolate and mix until completely homogenous. Add the cubed butter to the mixture.
Spread chocolate cremeux on the plate and cover it with syrup-soaked baba.
Pacotize orange sorbet and make a quenelle on the plate. Decorate with dehydrated chocolate chips.
Recommended wine - Muškat Kozlović (Kozlović winery)
This authentic recipe from a faraway island is also available to all Mastercard® cardholders across the globe for free.
Learn the history of the Marchi family, who brought Venetian culture to Croatia in the 17th century, and tour our bright, airy castle.
Visit priceless.com and download a special virtual postcard from Martinis Marchi hotel.