Ingredients:

1. 640 gm pomfret fillet.

2. Salt according to taste.

3. White Pepper 10 gm.

4. Two bay leaves.

5. Dry white wine Riviera 100 ml.

6. Small Peeled Onion 40 gm.

7. Carrot 80 gm.

8. Green & Yellow Zucchini 160 gm.

9. Potato 120 gm.

10. Mango Pulp 80 ml.

11. Lime juice 2.

12. Cream 100 ml.

13. Butter 60 gm.

Method and preparation:

1. Peel the small onions, potatoes, carrots and make some pearl with a small vegetable scooper.

2. Wash and make some pearl with the zucchini.

3. In a saucepan, place the onion and potato pearl, add the fillet of pomfret the bay leaf, top with some white wine and water.

4. Season with salt.

5. Cover with silver foil and bring to boil.

6. Add the carrots and cook slowly on the fire.

7. 5 minutes before the pomfret is cooked, add the zucchini.

8. Check that the pomfret is cooked and remove it.

9. Check that all the vegetables are cooked and remove them.

10. Reduce the stock to ¼, Then; add the cream, the mango pulp and the butter.

11. Season with white pepper, lime juice and salt.

12. Toss the vegetables in butter and put on the plate.

Presentation:

1. Arrange the pearl-shaped vegetables around the plate.

2. Place the fillet of fish on the entire and pour the sauce on top of the fillet.

3. Garnish with parsley sprig.

Bonus sticky toffee pudding recipe

Sticky toffee pudding with rum and raisin ice cream

I learned this recipe from my wife who has been making this recipe for the past 5 years, not everyday but on and off. The recipe never changed but the presentation has changed a number of times. For me, its best served hot with toffee sauce and a big dollop of whipped cream.

Ingredients

250g dark brown sugar

250g butter 3 eggs

350g prunes or dates

1 tsp instant coffee

2 tsp bicarbonate of soda

250ml boiling water

325g flour

15g baking powder

Preparation

1. Soak prunes or dates in boiling water with sodium bicarbonate or cooking soda. Add instant coffee and soak for 1 hour.

2. Place butter in a smooth place and rub by help of palm until it becomes creamy texture. Add sugar and beaten eggs in a clean bowl. And add the creamy butter with the mixture.

3. Mix in prune or date mixture.

4. Fold in flour, and baking powder.

5. Put into buttered, sugared molds, or lined trays with parchment on the top, and cook in a double boiler for at least 45 minutes.

6. Double boiler is cooking a product indirectly i.e. cooking over utensils which has in turn has liquid medium in it.