Chessboard of Fish with Basmati Cream and Mushroom Fume

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The cream should be placed on the plate while warm — it's difficult to work with when it has cooled down (like, for example, with cooled polenta).

Ingredients

Pangasius - 10.6 oz
Olive Oil - 1 tablespoon
Truffle Paste - 2 fl oz
Basmati rice - 3.5 oz
Meyer Lemon Juice - 2 tablespoons
Milk - 10 fl oz
Water - 15 fl oz
Pickled Chanterelles - 3.5 oz
Oyster Mushrooms - 3.5 oz
Butter - 1.1 oz
Salt - to taste
Marinated cherries - 1.8 oz
Herbs - to taste

Step by Step guide

Step 1

For the 'chessboard' of fish, cut the fish fillet into 18 small squares. Marinate eight of them in a mixture of olive oil, 1 tablespoon of lemon juice, and salt, and the other eight in truffle salsa. Cook the fish squares in the oven or steam them.

Step 2

For the basmati cream, combine the rice, 260 ml of water, milk, and salt in a saucepan. Bring to a boil, reduce the heat, and cook for 15 minutes. Puree the resulting mixture, adding more milk if necessary.

Step 3

For the mushroom fume, heat the butter in a pan and sauté the mushrooms for a few minutes. Add 200 ml of hot water, salt, 1 tablespoon of lemon juice, bring to a boil, reduce the heat, and cook for 10 minutes. Strain the broth, return it to the heat, and reduce it by half.

Step 4

Place a cooking ring in the center of the serving plate and spoon half of the basmati cream into it. Remove the ring. Using kitchen tongs, carefully arrange five black and four white fish squares on the cream, forming a chess pattern. Pour a little mushroom fume at the bottom of the plate. Garnish the dish with cherry tomatoes and fresh herbs. Prepare a second serving in the same way.