Mahi mahi

Josh Bingham

Josh Bingham

24th April 2017

Mahi mahi

Mahi mahi, Mango salsa, Spiced cous cous, Caribbean cactus chillies and a hazelnut crumb with a Mango beurre Blanc and Coriander oil

Ingredients

  • Mango and papaya salsa:
  • 500g Mango
  • 250g Papaya
  • 40g confit ginger
  • 10g Cinnamon
  • 2g Turmeric
  • 10g Coriander
  • 20g lime juice
  • 3g salt
  • 60g passion fruit juice
  • Spiced cous cous:
  • 500g cous cous
  • 40g coriander
  • 20g parsley
  • 15g Basil
  • 25g lemon juice
  • 40g pumpkin seeds
  • 40g sunflower seeds
  • 40g chopped dried apricots
  • 80g olive oil
  • 8g salt
  • 30g tea soaked raisins
  • 8g cinnamon
  • 10g allspice
  • 8g coriander seeds powder
  • Mango beurre Blanc:
  • 200g shallots sliced
  • 200g white wine
  • 200g White wine vinegar
  • 20g coriander stalks
  • 150g whipping cream
  • 50g water
  • 250g Diced cold butter
  • 150g mango purée fresh(seasoned with lime and salt)
  • 2 limes zest
  • Coriander oil:
  • 500g coriander leaf
  • 750g vegetable oil
  • Hazelnut and Caribbean chilli pesto:
  • 100g chopped Hazelnuts
  • 20g chopped Caribbean chillis
  • 50g beurre noisette
  • 10g lemon juice
  • 3g salt
  • 2g black pepper

Method

Mango and papaya salsa:
Method:
Sauté dice mango and papaya quickly in a hot pan with a tiny bit of butter
Once sautéed, add to the rest of the ingredients,
Mix , taste to ensure correct seasoning and acidity.
Spiced cous cous:
Method:
Cook the cous cous with a little salt and olive oil
Once cool
Add the rest of the ingredients taste to ensure correct levels of acidity and seasoning
Mango beurre Blanc:
Method :
Reduce shallots, wine and vinegar and stalks until all liquid is evaporated,
Once evaporated add cream and water, bring to simmer and slowly monte the cold butter in until thickened and fully emulsified.
Once emulsified pass through a chinois and blend in the mango purée with a bamix
Taste and adjust seasoning and acidity levels.
Coriander oil:
Method:
Blend ingredients together until reached 70 degrees in a vita mix blender
Once the temperature has been reached
Hang through Muslin cloth in the fridge
Then place the oil into a piston and let sit for ten minutes this will force the unwanted liquid to the bottom of the piston which you then get rid of until you have a clear green oil.
Hazelnut and Caribbean chilli pesto:
Method :
Add all ingredients together and taste.