O N THE PASS / CHEF ' S TALK
Yellow tail ‘ceviche’ with bell pepper and raspberry sorbet, red chili and pomegranate Prep time: 1 day in advance for the sorbet Cook time: 45 minutes
Yellow tail
250g yellow tail 1cl extra virgin olive oil 2 pcs red chili 1 lime juice 1 lime zest 1 chopped shallot 1 chopped coriander Cut the fish in cubes then marinate in olive oil combine with lime juice, zests, shallot, coriander and chili. Let this sit for 5 minutes then remove from the marinade and refrigerate.
Bell pepper sorbet 6 pcs bell pepper 20g water 15g sugar 5g honey 7g sorbet stabiliser 80g raspberry puree 1 lemon juice 5 drops Tabasco 1 tbsp soy sauce Salt, to taste
Boil water, sugar, honey and stabiliser and wait until it cools. Cook bell peppers in oven with olive oil, salt and pepper cover with aluminum foil for 45 minutes. Allow to cool down. Remove seeds and skin and blend together to obtain 300g juice, then mix with the sugar and honey syrup, raspberry puree, lemon juice, Tobasco, soy sauce and salt. Use an ice cream machine to create the sorbet and keep in the freezer.
Garnish and decoration 1 pomegranate 10 pieces of raspberries 10 lemon segment 10 coriander cress Chopped chives, to taste Pansy flowers
Service
Remove fish from the fridge and plate with sorbet, garnish and decorations as desired.
80 The Pro Chef Middle East
/ Autumn 2017
8 servings