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Grappa marinated moray with orange and vegetables salad

Grappa marinated moray with orange and vegetables salad

< class="qodef-m-title" style="color: #de5b29"> Serves


< class="qodef-m-title" style="color: #de5b29"> Time

8 hr

< class="qodef-m-title" style="color: #de5b29"> Difficulty



For the marinade
1 young onion
1 small carrot
1 celery stick
1 sprig of thyme
1 sprig of chervil
1 tsp black peppercorns
2 cups of fish stock
2/10 cup of Grappa
34 oz moray (peeled)

For the salad
1 celery heart
1 artichoke heart
1 prickly lettuce heart
1 small courgette
1 handful of wild chicory
1 handful of borage sprouts
1 handful of chives (chopped)
2 oz broad beans, skins removed
2 oz peas, skins removed
The juice of 1⁄2 lemon
Salt and freshly ground pepper to taste
3 oz extra virgin olive oil
1 orange
1 oz candied orange peel
1 garlic clove


1. Mix all the marinade ingredients with the fish stock and grappa, and let it all rest for two hours.
2. Cut the moray into 5 cm pieces and soak
in the marinade for 5–6 hours.
3. Cook the moray in its marinade in a preheated oven at 176°F for 12 minutes.
4. Lightly mix the first 9 salad ingredients. Dress the salad with salt, extra virgin olive oil and a little pepper, then arrange in the centre of a serving dish.
5. Remove the moray from the marinade and dress with extra virgin olive oil, salt, and lemon juice.
6. To make the sweet and sour sauce: peel the orange, removing skin and pips.
7. Cook the orange flesh with a little olive oil and the garlic clove. As soon as the sauce starts to boil, add the candied orange peel. Blend and salt to taste.
8. Place the moray on the salad and dress with the orange sauce.

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