Herb crumb bekti,tomato emulsion sauce
Ingredients
Bekti chunks 240 gms
Fresh bread crumbs 80 gms
Parmesan 50 gms
Parsley/thyme/dill 10 gms
Dijon mustard 16 gms
Olive oil 50 ml
Butter 25 gms
Asparagus 50 gms
Carrots 50 gms
Zucchini 50 gms
Potatoes 50 gms
Cherry tomatoes 25 gms
Balsamic vinegar 5 gms
Tomatoes 250 gms
Tomato juice 25 gms
Salt 10 gms
Black pepper 8 gms
Method
Season fish slices with salt and pepper.
Wash, clean and cut the vegetables and potatoes in triangles or desired shape of your choice, wash and chop thyme/parsley/dill and keep aside.
Make fresh bread crumbs topping. For the fresh crumb mixture, mix fresh crumbs, parsley, solid butter and parmesan cheese.
Heat the tava, sear the fish with olive oil till it gets a light brown colour on both sides.
Meanwhile heat olive oil, sauté onion, garlic and add washed and diced tomato chunks. Sauté till the tomatoes are cooked well, add tomato juice and thyme, cook for about five minutes on the burner to prepare the sauce.
Take the tomato mixture and pass it through a blender, blend well and strain. Reserve the juice obtained, discard the pulp, keep aside.
Once the fish is seared, apply mustard on the upper surface of the fish and put the crumb mixture and bake for three minutes at 220 degrees in the oven.
Meanwhile heat a pan and add olive oil, sauté the veggies and potatoes and finish it with chopped herb (thyme/parsley/dill), season well.
In a pan heat olive oil and mix it with the strained tomato juice and whisk till it blends.
Plate the veggies on the base and pile up the herb crumb fish.
Spoon the tomato emulsion on the plate.
Garnish with sautéed cherry tomatoes, tossed in balsamic vinegar and grilled lime wedge.
courtesy Abhishek Basu, executive chef, The Park New Delhi