F And B World : October 2010
9 www.hip.ph moroccAn-sPIced FIsh by Chef Manoj de Silva, Celsius Cuisine inGredients 160 g fish fillet 50-60 g Moroccan spice rub 100 ml mussel cream sauce 30g salad, for garnish For the Moroccan spice rub: 15g curry powder 15g garam masala 15g cumin seeds, roasted and ground 5g cayenne pepper For the mussel cream sauce: 15g butter 10g shallots 5 pcs mussels 5g corn 5g zucchini procedure 1. Season the fish with salt and pepper and coat with the Moroccan spice rub. 2. Sear the fish in a hot pan, and 60 ml white wine 60 ml mussel stock 10g carrots, blanched 10g sayote, blanched 60 ml cream salt and pepper 30g salad, for garnish For the salad: 10 ml lemon juice 30 ml olive oil salt and pepper 30g red and green lolo rosso finish in the oven. 3. Pour the mussel cream sauce into a bowl. 4. Carefully place the fish in the center. Top w ith the salad. For the mussel cream sauce: 1. Heat the butter in a saucepan and sauté shallots. 2. Add mussels, corn, zucchini, and continue sautéeing. 3. Deglaze with white wine, then reduce sauce. 4. Add mussel stock and reduce further. 5. Add carrots, sayote, and cream 6. Season with salt and pepper to taste For the salad 1. In a bowl, mix lemon juice and olive oil. 2. Season with salt and pepper. 3. Toss in salad greens.