Sustainable Fish Recipe-pan Seared Haddock and Vanilla Air

Whats the Catch?

A brilliantly combined dish of Pan seared haddock from British isles lightly seasoned with Fleur de sel, accompanied with marianted fine beans, fresh peas and carrots blanched in seconds
using Micro wave cooking resulted in good texture with enhanced Color, an emulsion of Parsnip and butter finished with vanilla scented air.
 
MODERN INDIAN COOKING IMAGE FINEDININGINDIAN.COM

Serves: 2

Course: main

For fish

  1. 340 g haddock fillet
  2. 5 g garlic puree
  3. 2 g turmeric powder
  4. 2 g green chili paste
  5. 10 mL oil
  6. Salt to taste


 For cardamom and lime air

 

  1. 10 g cardamom powder
  2. 10 mL lime juice
  3. 5 g lecithin powder
  4. 100 mL thin coconut milk

For vegetables

 

  1. 70 g fine beans
  2. 30 g carrot
  3. 20 g peeled peas
  4. 2 g cumin seed
  5. 10 mL oil
  6. 1 g pepper
  7. Salt to taste

 

For cauliflower emulsion

 

  1. 100 g cauliflower florets
  2. 20 g butter
  3. 2 g turmeric powder
  4. 20 g chopped shallots
  5. 30 mL thick coconut milk
  6. 30 mL water
  7. 1 g white pepper powder
  8. Salt to taste

Cut fish to equally sized portions; marinate with mentioned ingredients for fish and set aside. Blanch fine beans, cut in equal lengths, and split in half. Dice carrot to 0.5-cm cubes and blanch. Heat a thick-bottomed saucepan with butter, shallots, and turmeric; sauté for 30 seconds. Add sliced cauliflower and sauté for a minute; pour in water and coconut milk, and cook slowly until the cauliflower is tender. Check seasoning. Puree to a very fine emulsion using a commercial blender. In a deep mixing bowl, mix lecithin powder, cardamom powder, and warm, thin coconut milk. Blend using a hand blender; stop when the foam starts coming up. Add lime juice; during plating, blend again until you get strong foam that stands when you take it in a spoon. Heat oil in a small frying pan; add cumin seed and toss in all the vegetables you prepared before. Season and place on a kitchen paper to remove excess oil. When time to serve, steam fish in a steamer or steamer basket, placing skin side on top. Remove the fish when it’s 80 per cent done. Pan-fry the skin side using a non-stick pan or greaseproof paper. Start plating the vegetables as per the picture; when the fish gets golden in color, place on top of the beans with skin side on top. Heat and spoon the cauliflower emulsion as shown in the picture, and place a spoonful of cardamom air on top of fish.

 

Suggestions:

 

For steaming, consider using flat fish or flat cuts of fish, which helps in cooking evenly. Pan searing the skin after steaming provides a unique crispy texture to steamed fish.

MODERN INDIAN COOKING PANFRIED HADDOCK IMAGE FINEDININGINDIAN.COM
 
PANFRIED HADDOCK WITH PARSNIP PUREE FINEDININGINDIAN.COM
 
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