Follow the recipe from the chef Ben Pollinger

Filet of pompano with taro root

INGREDIENTS

- 4 filets of pompano
- 1 taro root
- 2 tbs of coconut milk
- 1 bouquet of fresh cilantro
- Vegetable oil
- 1 tbs of red mustard seeds
- Curry leaves
- 1 shallot
- 1 garlic
- 1 ginger
- 1 green chili
- Spice mix (coriander, cumin and black cumin)
- 1 cup of fish fumet
- 4 small chinese cabbage
- 2 chinese long beans
- 1 tbs of fresh peanuts
- Butter
- 1 kokum
- 1 bouquet of chive
- Thai basil
- 7 oz of basmati rice

LA RECETTE DU CHEF

Cook the rice and put it in a shape. Let it cool down and cut cake in it.

Remove the bone in the middle of the filet, cut it in two and put one filet on the other one in the opposite direction. Slice the taro root and display them in three lines on a plastic paper. Put the fish , roll it and seal it the plastic. Before dressing, cut the hedges, remove the plastic, season it and cook it in a pan with vegetable oil on each side. When you're on the last side, put it in the oven at 350 F° for 5 minutes. Color the rice cake in the pan with a little bit of butter. Baste them with melted butter.

Blanch the cilantro (boiling salted water) from 15 to 20 sec. Then, pass it into iced water. Cut it and put it in the blender with a little bit of water.

For the sauce, pop the red mustard seeds into hot oil. Add the sliced curry leaves, garlic, shallot, ginger and green chili. Sweat without color and season with the spice mix. Add the fish fumet, bring it to a boil and let it reduce from 15 to 20 min. Add the coconut milk, bring it to a boil and let it cook on light fire during 15 min. Filter it and finish it with the cilantro puree.

Cut the beans into pieces of 1 inch. Boil the fresh peanuts. Cook all the vegetables in vegetable oil. Season. Add a small piece of butter, shallot, ginger, chilies, kokum and 1 tbs of water. After cooking, add some chives, cilantro and thai basil.

Display the vegetables on a plate. Put the fish on the rice cake with a little bit of fresh cilantro leaves on it. Sauce.