Sous Vide John Dory, Paprika and hazelnut butter, malt crumb, Confit potato, green pea puree, Swiss chard
| Ingredients | ||
| John Dory Fillet(skin removed) | 140 gm | |
| Butter | 55 gm | |
| Paprika powder | 5 gm | |
| Roasted hazelnuts | 5gm | |
| Malt powder | 20 gm | |
| Swiss Chard | 50 gm | |
| Potato | 1 no | |
| Swiss chard | 60 gm | |
| Green Peas | 100 gm | |
| Salt and pepper | to taste |
Method:
Portion the fish fillet into a serving size of 140 gm then pat dry it and season. Put it in a vacuum pack machine and seal it.
Cook in water bath at 47 degree centigrade for 15 minutes.
Then make paprika and hazelnut butter by adding paprika, hazelnut nd 15 gm of butter in a mortar and pestle and mix it making it a smooth paste.
Spread paprika butter on top of the fish and put it in an oven at 150’ C for 3 minutes
Make malt crumb by taking 40 gm of salted butter and 20 gm malt powder in a pan and cook it until dark brown in colour. Store in an air tight container.
Blanch green peas pod for few seconds and refresh in an Ice bath, then blend it until fine puree and strain it, season to taste.
Peel the potato, use a cylindrical mould and make potato cylinders, In a small pan add enough vegetable oil to soak in the potatoes, thyme and garlic, put it inside the oven at 160’ C for 10 mins.
Blanch Swiss chard and cook in clarified butter.
Serve it on the plate with green pea puree on the plate, place the fish on top with bunt butter sprinkled on the fish.
Chef Sujan Sarkar
Olive Qutub
