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Three pepper tandoori Halibut Yield:  2 portions Prep Time: 15 min Total Time: 20 min

Sajeev Nair

Executive Chef One Michelin Star | Trishna

RAW PAPPAYA SAMPHIRE CHAAT HALIBUT 5g Szechwan pepper

30g Ginger garlic

5g Telicherry pepper

paste

5g Pink peppercorn

5g Salt

400g Halibut filleted

10g Lemon juice

80g Full fat soft

5g Garam masala

60g Raw papaya

15g mango ginger

25g crushed roasted

10g Green chilli

peanuts

15g Wild garlic

40g Samphire

15ml Fish sauce

4no. Heritage baby

20g Palm sugar

tomato

5g Salt

3g Red chilli flakes

10ml Olive oil

cheese

FOR HALIBUT In a pan, dry roast all the three whole peppers and make a coarse powder. Cut the halibut in to equal sizes of 100-110g each and apply lemon juice, salt and ginger garlic paste. Keep it aside for 1hour. In a mixing bowl, add soft cheese, garam masala, mix well. Apply this mixture on the marinated halibut. Skewer the halibut and cover it with the broiled mixed peppercorns evenly and cook it in pre heated tandoor or oven. Maintain a temperature above 220C for about 5-7 minutes. Apply butter/ghee on top. Serve it along with raw papaya and samphire chaat.

For Chaat Heat the palm sugar and add mango ginger, wild garlic, chilli flakes, green chilli, fish sauce, salt and olive oil. Cook for about 5 minutes. Cool the dressing and keep it aside. Mix the peeled and shredded raw papaya, samphire, heritage baby tomatoes, crushed peanuts, the above dressing in mortar and pestle; crush it until everything is mixed well. Serve it along with the halibut. 

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RECIPES

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Fine dining Indian Food Magazine for the Month of April is a an amazing Indian cuisine magazine . Featuring world famous Indian chef Gaggan...

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