Ingredients
- ½ white cauliflower, cut into florets
- 250g lychees, tinned, save the juice (leave half lychees whole, remainder cut in ½)
- 250ml coconut cream
- 50ml cream
- 1 large egg, white only
- extra virgin olive oil
- 50g butter
- 1 tsp turmeric powder
- 1-2 tsp madras curry powder (mild)
- 4 x 160g fish fillets – skinned and boned and lightly dusted in flour (snapper, tarakihi)
- salt and cracked black pepper
- 25g micro leaves or edible flowers (Thai basil flowers, chive flowers and borage)
Cooking instructions
- Pre-heat oven to 200°C.
- Bring a pot of water to a gentle boil and blanch the cauliflower florets for 1 minute, taking care not to overcook (very al dente). Chill in cold water (refresh). Set aside and allow to dry.
- Place ¾ of the lychee into a small saucepan with the coconut cream and half of the cream. Place onto a low heat, simmer and keep warm. Season as required. Add the remaining cream just prior to serving to add a shine.
- To a blender add egg white and blend until half whipped. Add a little of the lychee juice to taste. This is the base for our foam.
- To a sauté pan or small saucepan add half the butter and a little olive oil. Add the cauliflower florets, the turmeric and the curry powder to taste. Sauté and season well, taking care not to burn the spices.
- Heat a flat pan for the fish, add a splash of olive oil and remaining the butter, season the floured fish fillets and place into the pan for 2 mintues, turn over and finish in oven for 5 minutes (or flip in pan and cook for a further 2 minutes.
- To serve, place the cauliflower on the plate, drizzle a little of the sauce over, with the fish on top. Spoon the lychee foam around the dish and place the remaining few whole lychees around the plate as garnish.
- Use a few micro leaves (or flowers if using) as garnish strategically placed around the plate.
This recipe serves 4 people.
Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Mark Dronjak, Chef, Auckland Seafood School
