Spiced Pomfret and Chilli Beurre Blanc

11 September 2006
Spiced Pomfret and Chilli Beurre Blanc


(Serves 1)

2 pomfret fillets
50g mild red chilli paste
25g puréed ginger
25g puréed garlic
Juice of 1 lime
10ml white wine vinegar
Salt and pepper

For the vegetable accompaniment:

10g each brunoise of red and yellow peppers onion courgette squash and tomato chopped olives oregano celery
Salt and pepper
2g puréed chilli
20ml olive oil
30ml beurre blanc
1tsp chilli oil
1 square of banana leaf
Deep-fried potato shells


Cut the pomfret fillets in half. Marinate two pieces in chilli garlic ginger seasoning and half of the lime juice. Marinate the other two in lime juice vinegar salt and pepper. Pan-fry in a non-stick pan.

Sauté the ingredients for the vegetable accompaniment.

Put a banana leaf in the centre of the plate and pile the brunoise on top. Arrange the fried fillets around it. Spoon the beurre blanc on either side of the plate make a well in each blob and fill with chilli oil. Garnish with potato shells.

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