As I was walking through the countryside near my parents house last week, I saw a beautiful wild pomegranate tree. I could not resist the temptation to grab a couple of fruits and suck their lovely little rubin pearls; I like their astringent and sweet taste. This autumnal fruit typical of Persia, Afghanistan and Mediterranean countries is so rich in vitamins and nutrients that can be considered a natural medicine.
Pomegranates are just in season now and they are often served in Italian restaurants too. I was quite curious when I went out for dinner and I was served fish carpaccio with pomegranates sauce which I thought went very well with the fish. Their astringent flavour cuts the taste of the fish beautifully.
It was easy to replicate this sauce at home. And that's what I did:
- Prep Time : 20 minutes
- Cook Time : 10 minutes
Cut the pomegranates in halves and squeeze their juice. You can take all the seeds out and squeeze their juice in a potato ricer or, if you don't have one, you can just squeeze them like a lemon.
Filter the juice in a meshed strainer.
Put the juice in a sauce pan, add the corn flour, salt and pepper and water and bring to the boil. Stir all the time until the sauce has thickened. This will take no longer than a few minutes.
Now cook your fish. I have done salmon cooked in a pan with a little olive oil salt and pepper. Then put it on a plate over a bed of fresh salad (I have used radicchio) and garnish the dish with the sauce, some pomegranate pips and parsley. Finish it off with a touch of olive oil.