CURRY LEAF CUSTED MAHI-MAHI

To prepare:

- 130 gr mahi-mahi

- 2 pc okra

- A bunch of micro herbs/ edible flowers

- 2 tbsp parsley, chopped

- 1 tblsp mint, chopped

- A pinch of sea salt & pepper

For the curry leaf crust:

- 1 tbsp fresh curry leaf

- 5 g coriander seeds

- 10 gr hazelnuts

- 3 gr sea salt

- 10 gr cumin seeds

- 3 gr fennel seeds

- 3 gr mustard seeds

• For the quinoa:

- 50 gr quinoa

- 30 gr shallots, sliced

- 2 pc garlic, chopped

- 30 ml olive oil

For the carrot & turmeric tea:

- 150 ml carrot juice

- 2 pc shallots

- 1 pc turmeric

- 5 g fennel

- 50 ml chicken stock

- 5 pc coriander seeds

- 2 pc cardamom pods

- 1 pc star anise

- 3 pc fennel seeds

- 2 pc cloves

- 20 ml pernod

To make the curry leaf crust:

1. Spread the curry leaves on a tray and leave them under heat lamps until dry and crispy

2. Roast the seeds and spices until aromatic, then grind to a fine powder in a pestle and mortar

3. Roast the hazelnuts then rub the skin off and blend in a robot coup to break into small pieces

4. Mix all ingredients together

To make the quinoa:

1. Bring two cups of water to a boil in a medium sized saucepan, then add one cup of rinsed quinoa to the boiling water

2. Return to the boil then reduce to a low heat. Cover and simmer for 15-18 minutes until water is absorbed

3. Remove the pan from the heat and leave to stand, covered for 2-3 minutes then fluff quinoa with a fork and leave to cool

To make the turmeric tea:

1. Sweet the unions, fennel and spices in oil until aromatic, the add the pernod and reduce by half

2. Add the carrot juice and the chicken stock and bring to the boil. Simmer for 15 minutes and leave to infuse for another 10 minutes before straining

To plate:

1. Saute the shallots and garlic in olive oil until soft, then add the quinoa and toss through

2. Add herbs and seasoning and spoon onto serving plate

3. Heat oil in a frying pan and place 1 side of the mahi-mahi into the curry leaf crust and cook in pan for 2-3 minutes until browned. Turn over and continue cooking until cooked through, then place onto the quinoa

4. Bring the carrot stock to the boil and add cream. Reduce till thickened then pour around the fish

5. Add the blanched okra and garnish with edible flower or micro cress

6. Serve and enjoy

Sumber majalah: Richard millars,Exquisite taste, February-April 2014