Ingredients
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John Dory
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Vegetables
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12 mini Carrots
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1 head of Broccoli
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½ bunch of Radish
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Sauce
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½ Granny Smith Granny Smith
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1 Onion
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100 g Pineapple
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½ fresh Coconut
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50 g Curry Paste
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1 tbsp Curry Powder
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2 cans Coconut Milk
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Salt
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Black Pepper
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Olive Oil
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To Serve
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½ Granny Smith
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½ fresh Coconut
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1 piece Piquillos Pepper
Directions
Steps
|
1
Done
|
Prepare the fish and fillet; slice into 16 pieces. |
|
2
Done
|
SauceSweat the fish bones in olive oil. Add the diced onion, half the Granny Smith and cut into large pieces, half the grated coconut and large pieces of pineapple. Add the curry paste and curry powder. |
|
3
Done
|
Moisten with 2 cans coconut milk. Add a little salt and pepper. Simmer for ¾ hour. Mix in a blender and pass through the chinois. |
|
4
Done
|
VegetablesWash and prepare the vegetables. Bring the broccoli, carrots and radish to a boil separately |
|
5
Done
|
To ServeCut the other half coconut in slices and let dry. |
|
6
Done
|
Cut the other half of the Granny Smith into thin slices. |
|
7
Done
|
Steam the john dory for 2 minutes. |
|
8
Done
|
Cut the piquillos pepper. |
|
9
Done
|
Arrange the john dory, cooked vegetables and piquillos pepper attractively in a bowl on top of the sauce, as pictured. |
