South America’s most exciting chef (D.O.M., Sao Paolo) proves that the ancient flavours of the Amazon can be as cutting-edge as contemporary three-star cuisine, from homely tapioca and the simple Brazil nut, to the exotic heart of palm. Expect a few surprises from this high-energy punk rock DJ-turned-chef.
Cut the fish into 4cm cubes.
Roughly chop the lemongrass and let infuse in the water at 80°C for three minutes. Strain and cool down.
Blanch the snow peas for one minute in lightly salted water. Cool them down quickly in ice cold water.
Process the lemongrass infusion and the snow peas in a blender until smooth.
Strain through a fine chinois and season with salt.
Add the Xanthan gum and process once again for 1 minute.
Lightly toast the dry ingredients and then add the sambuca. Let simmer for a few seconds.
Take from the heat and let cool down.
Lightly toast the ingredients in a wide pan. Let cool down.
Put all the ingredients (1, 2, 3) in a blender, and process for at least ten minutes until you have a smooth paste.
Pass through a fine chinois and store refrigerated for at least two weeks before use.
Cover the bottom of deep plate with the pea juice.
Season the fish with salt and pepper and sear it on both sides.
Place some black curry on top of the fish and place it on the pea juice. Twist the lemon peel over the plate to give a citrus perfume to the recipe.
Garnish with sunflower sprouts and borage flowers.
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