Martinis Marchi Wine & Friends

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Christmas Menu by Martinis Marchi

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 expressing love, joy and gratitude. The fondest memories are made gathered around the table. 

 

The best Christmas menu includes palate-exciting appetizer, delicious main course,  and 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

Ingredients

Fresh St. Jacob shells from the Adriatic Sea

4 pls

"Olynthia"  extra virgin olive oil with thyme 3 millilitres

Homemade marinated shallots  2 pcs

Fresh thyme  few pcs

Fish soup (white fish)

100 millilitres

Celery pure  80 g

Butter  1 spoon

Garlic 2 pcs

Chive  5 g

Instructions

Heat the fish soup to a boil and finely crafted celery pure heat on the mid-temperature.

Shallots onion cut into 4 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

Serving

Serve it on the warm plate. First put celery pure, then on top of it add shells and shallots. Add hot fish soup and add few drops of the "Olynthia" olive oil with thyme flavour.

Sprinkle with freshly chopped chive.

Recommended wine - Sauvignon Galić 2019 (Galić winery).

 

"Popara" a'la Martinis Marchi

Ingredients

White wild fish from Adriatic Sea 800 g

Potatoes  200 g

Red onion 200 g

Carrot   200 g

Garlic 3 cloves

Parsley 30 g

Salt, pepper 

White wine  “Pošip Dom Kalebić” 100 milliliters

"Olynthia" extra virgin olive oil  50 millilitres

Fish stock   600 millilitres

Instructions

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 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 into the boiling vegetables and also add the remaining part of the fish stock to cover fish pieces. Cook for approx. 10 mins until vegetables soften. While cooking, add 

white wine "Pošip Dom Kalebić" and let it shortly boil.

Serving

Before serving, sprinkle with freshly cut parsley and add few drops of "0lynthia" extra virgin olive oil.

Recommended wine - Pošip Elegance 2019 (Skaramuća winery)

 

Dessert - Chocolate & orange

Baba dough

100g T45 Flour

5g yeast

8g caster sugar

2g salt

40g milk

30g butter

1 whole egg and 1 egg yolk

Instructions

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 1h 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.

Chocolate syrup

300g water

150g caster sugar

50g rum

5g dark chocolate

10g dark cocoa powder 

Instructions

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.

Orange sorbet

500 orange purée 

55g water

100g sugar

15g dextrose 

3g stabilizer for sorbet

Instructions

Heat the water to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C

Chocolate cremeux

200g cream

200 dark chocolate

100g sugar

100g butter

2 eggs

2 egg yolks

Instructions

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.

Cool down. 

Serving

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. 

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