Monday, December 9, 2013

Reef Fish Carpaccio with Madras Curry infused oil

We are going absolutely wild here at the hotel and having so much fun. We are looking at all the recipes in the different restaurants and I am busy compiling all of them into one single file. This is not an easy task and it will take some time, but all the chefs are helping and making sure their recipes are in and the photos are up to date. That means we are cooking and tasting and changing and photographing and having huge fun.

Today we did a new dish, something we want to serve on our special sand bank dinners. it is a reef fish carpaccio with Madras curry infused oil. It is a bit of a fusion dish of local fish with hints of India which is so close to us and of course I have a lot of Indian chefs working here.

It is actually really simple to do, if you cant find reef fish, try to get any white and firm fish, even a halibut would go really well because it has a delicious flavor.

We serve it with a little salad, brunoise (little cubes) of vegetables, cooked lentils and a slightly spicy curry infused oil which I take as well for the vinaigrette. I like to finish off the dish with some micro herbs, but that is optional
600 G (1 lb, 5 oz) Reef fish fillet, white
20 G (0.75 oz) Sea Salt
10 G (0.3 oz) Black Pepper
50 G (2 oz) Radiccio salad
50 G (2 oz) Frisee salad
50 G (2 oz) Lollo rosso salad
30 G (1 oz) Micro Herbs

10 G (0.3 oz) Curry powder
1 Ea Cinnamon stick
1 Ea Star anise
1 Ea Cardamom
1 each red chili
100 Ml (3 oz) Oil

30 Ml (1 oz) Sherry Vinegar

30 G (1 oz) Lentils, pink
70 G (2.5 oz) Carrots
70 G (2.5 oz) Celeriac
50 G (1.8 oz) Lotus Root

Add spices to the oil, heat up and simmer for 10 min
Keep the spices in the oil over night, then strain
Use some of the oil for the vinaigrette

Mix half the oil with the vinegar for the dressing

Roll the fish in plastic, nice and tight and freeze
Cut the fish thinly and plate on baking paper, then add another sheet on top, cut in a perfect square
Plate in the middle of your plate
Sprinkle gently with salt and pepper
Mix the lettuces and toss in a bit vinaigrette

Sprinkle the carpaccio with the blanched brunoise of vegetables Cook the lentils al dente and sprinkle as well

Drizzle with oil and vinaigrette, garnish with Deep-fried lotus root
Serves 10 friends

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