Mustard sauce And Pea puree

You can really get a high by putting together many elements on a plate. Then you also wonder how to make this work together. Where should the crunch come from, what do you want the palette to experience, and increase the complexity of flavors without being overpowered by any single element. Well, the hero still has to be the protein, here FISH.

I have already posted how to sear the fish to perfection here and that’s what you see as the main element. Pea puree is classic, but when you add a pinch of roasted cumin and spike it up with green chilli, it changes the dimension altogether. Just think of radish, mustard and fish, and you cannot go wrong with that, can you? Well this dish is just that. Again, plating can differ from people to people, but concentrate on each element and those can come handy when you make other things too.

Seared Rawas, Pea Puree, Mustard sauce, sunflower micro-greens, pickled radish, balsamic-pomegranate coulis

Mustard sauce

40 grams butter
1 tablespoon French mustard (grainy)
1 tablespoon flour
90 ml white wine
100 ml fish stock
100 ml cream

Melt butter over low heat and add the flour. When it start to bubble, add the white wine and simmer it for 2 mins. Then add the fish stock, season it well with salt and pepper while stirring it gently all the time until it thickens. Then add the cream cook it until it is creamy consistency and then add the French mustard stir well to infuse all together and then its ready to serve.

Pea puree

200 grams peas
1 sprig mint leaves (6-7 leaves)
1 green chilli
1 tablespoon yogurt
¼ teaspoon roasted cumin
salt and pepper to taste

Boil the peas for around 5 mins and strain it and transfer it to chilled water. This retains the color and stops the cooking process. Once its cooled add the rest of the ingredients above and puree it to fine paste in a food processor.
Pickled Radish

Radish sliced thin
3 tablespoon white wine vinegar
1 tablespoon honey
¼ teaspoon salt

Mix white wine vinegar, honey and salt well and then add radish. Leve it in the refrigerator for 2-3 hours

Balsamic-Pomegranate coulis

100 ml pomegranate juice
2 tablespoon balsamic vinegar

Reduce the pomegranate juice and balsamic vinegar in a sauce pan over very low heat to a syrup consistency
Get the fish done and let it rest for 2-3 minute. Plate all the elements together as shown in the pic or let your imagination wander and do it, as you like

Categories: Travel Cuisine


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