FISH NEST

It has been quite a while since I last posted!! Many recipes I experimented with, a few were nice, but none fit the profile for my first post for 2015. I wanted something to epitomize a new beginning, an inspiration to do something different and most importantly, it should have the roots of the cuisine I grew up with; north Kerala, thus the birth of this recipe “FISH NEST”.

It is not complicated when it comes to cooking this but probably the construction would take time. If you focus on each element and the techniques, one can extrapolate and derive many other recipes out of it.

So here is to new beginnings, and nothing else could have been more apt in terms of epitomizing that than this FISH NEST.

FISH NEST

2 Leeks cut in to thin strips
Fillet of fish 3’’ by 2 inch cut in to oval (save the cropped parts of fish)
100 grams Jerusalem artichoke peeled and cut in to cubes
3 cloves garlic
50ml milk
1 teaspoon cumin
1 sprig of tarragon
1 sprig curry leaves
1 green chili
1 teaspoon paprika
5 tablespoon olive oil

For Nest

Sprinkle the cut leeks in a baking tray and let it dehydrate and slightly char in a preheated oven at 180 degrees for 12 mins. Some parts would still be green but that shouldn’t matter as it adds texture and color to the nest. Form a nest with the charred leek as shown in the pic and then add a few micro greens

Preparing fish for poaching

Grind the curry leaves, green chili and olive oil in a blender and then strain the oil through a very fine sieve or muslin cloth. Fill that in a syringe with an 18 gauge needle and inject it into the fish fillet. Season the fillet with salt and then wrap it tightly in a cling film and adjust the shape to look like an egg. Tie it nicely and immerse it into a pot of water that just about covers it and then slowly get the water to boil and then turn it off. Let the fish remain for 10-15 mins and take it out and only open when you are just ready to serve.

Jerusalem artichoke puree
Boil the milk with tarragon, cumin, pieces of fish, ½ teaspoon sugar and salt to taste. Simmer it for another 10 mins, strain it and then add it to the cubed artichoke and garlic. Simmer it until the artichoke is soft. Strain it and then blend it in to fine paste. Add the strained milk until the desire consistency of the puree.

Plating

Create the nest as shown. Spoon in the Jerusalem artichoke in the middle. Remove the fish from the cling film and let it cool down. In the meantime add paprika into the remaining curry leaves and green chili oil and slowly heat it until the paprika is infused in. Cat the poached fish in the chili oil and then place it on the puree.

Categories: Travel Cuisine

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