INGREDIENTS
For the spiced lobster mousse:
-500g lobster. chopped
-7 g Salt
-5 g Deghi mirch powder
-5 g Cumin powder
-2 g Garam masala powder
-7 g Coriander powder
-50 g Ginger, chopped
-30 g Coriander leaves, chopped
-30 ml Cream
-1 no egg white
For the Patagonian tooth fish: - 1.5 kg Patagonian toothfish -25 g Salt - 500 g Ivy gourd, roundels thinly sliced - 4 Onions, chopped - 5 g Hon dashi powder - 200 ml Water - 2 g Agar
For the moilee sauce:
-1 kg Red onions, sliced
-20 g Mustard seeds
-50 g Ginger, juliennes
-20 g Garlic, chopped
-2 numbers green chillies
-15 g Turmeric powder
-25 g Curry leaves
-10 g Fennel powder
-5 g Black pepper powder
-30 g Salt
-10 g Sugar
-2 tins Coconut milk
-5 g Agar
-50 ml coconut oil
For Tender coconut gel
-400 ml Tender coconut water
-4 g Agar
For the spiced lobster mousse:
-500g lobster. chopped
-7 g Salt
-5 g Deghi mirch powder
-5 g Cumin powder
-2 g Garam masala powder
-7 g Coriander powder
-50 g Ginger, chopped
-30 g Coriander leaves, chopped
-30 ml Cream
-1 no egg white
For the Patagonian tooth fish: - 1.5 kg Patagonian toothfish -25 g Salt - 500 g Ivy gourd, roundels thinly sliced - 4 Onions, chopped - 5 g Hon dashi powder - 200 ml Water - 2 g Agar
For the moilee sauce:
-1 kg Red onions, sliced
-20 g Mustard seeds
-50 g Ginger, juliennes
-20 g Garlic, chopped
-2 numbers green chillies
-15 g Turmeric powder
-25 g Curry leaves
-10 g Fennel powder
-5 g Black pepper powder
-30 g Salt
-10 g Sugar
-2 tins Coconut milk
-5 g Agar
-50 ml coconut oil
For Tender coconut gel
-400 ml Tender coconut water
-4 g Agar
For the ‘sukha javla’
-150 g dry shrimp/javla
-5 g Salt
-5 g Madras curry powder
-7 g Garlic powder
-7 g Black pepper powder
-3 g Fennel powder
-20 ml Coconut oil
For the Curry leaf dust: - 100 g Curry leaves - 10 g Amchoor(mango) powder
Garnish
-20 g Sea fennel sprigs
-20 g Micro nasturtium -20 g Micro mizuna PREPARATION
For the spiced lobster mousse:
-Place all the ingredients except the chopped ginger and coriander leaves in a blender and blend till fine.
-Fold in the chopped ginger and chopped coriander leaves.
-Reserve in a piping bag.
For the Patagonian tooth fish: - Cut the fish according to the mold in neat rectangles. Further divide into two. Season on both sides with salt.
-Place one piece of fish on the base, add the spiced lobster mousse.
-Place the other fish on top.
-Neatly arrange the roundels of Ivy gourd on top of the fish to resemble scales.
-Bring the water and onions to a boil, add Hon dashi and Agar. Sieve.
-Add the glaze on top of the Ivy gourd and let it set.
-Repeat with the other three pieces of fish.
-Steam the fish in a deep tray wrapped with cling wrap for 8 minutes at 63°C.
For the moilee sauce:
-In a pan, heat the coconut oil.
-Add the mustard seeds and let it crackle.
-Then add the red onions, ginger, garlic, green chillies and sauté well.
-Reduce to a low flame and add all the dry powders, give it a quick still and add the coconut milk.
-Season with salt and sugar. Sieve and keep aside.
-For 500 ml of moilee sauce, add 5 g of agar and bring to boil.
-Once set, blend and pass through a sieve.
-Store in a squeeze bottle.
-Reserve in a bain marie at 70°C.
For Tender coconut gel
-Soak the agar in tender coconut water.
-Bring to a boil and strain.
-Once set, blend and pass through a sieve.
-Reserve in a squeezy bottle.
For the ‘sukha javla’
-Add the coconut oil in a pan over medium heat.
-Add dry shrimp(javla) and powdered masalas.
-Season and reserve.
For the Curry leaf dust: - Dehydrate the curry leaves at 60°C.
-Blend till it turns into a powder.
-Add amchoor powder.
-Reserve in a spice shaker.
PRESENTATION -Place the fish on the plate
-Place one substantial drop of moilee sauce to the side of the fish.
-Place uneven drops of tender coconut(8 drops) get leaving a trail.
-Sprinkle curry leaf dust.
- Place the sukha javla(6 nos) on the trail.
-Finish with sea fennel(3 sprigs), micro nasturtium(3 nos), Micro mizuna(4 nos). Serve hot.
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