Ingredients

Hamour

100g hamour fish or sea bass

10g salt

5g sugar

5g orange zest

5g lemongrass

Orange

10 pieces Orange

25g olive oil

1 egg yolk

1tbsp mustard

100g oil corn

10g lemon juice

3g cornstarch

Indian sarsaparilla wood

200g sarsaparilla wood

500ml water

30g sugar

10ml balsamic vinegar

10G butter

Pumpkin

100g pumpkin

500ml water

5g salt

To serve

10g Kerala purple spinach

Method

Hamour

Cut the hamour in 80g pieces and marinate for 10 minutes in the salt, sugar, orange zest and lemon grass. Steam the fillet for 4 minutes.

Orange

Extract the juice from the orange then reduce the juice into a syrup-like consistency. Strain and blend with the olive oil, then finish with the cornstarch diluted in orange juice. Prepare a thick mayonnaise with the egg, mustard and oil, add the lemon juice and mix with the orange mixture, strain. Reserve cold.

Indian sarsaparilla wood

Soak the wood in water for 48 hours. Strain the liquid, add the sugar and balsamic vinegar, then reduce until glaze consistency. Add the butter and set aside.

Pumpkin

Slice the pumpkin then with a ring cutter make thin cylinder slices, cook in salted boiling water, then set aside.

To serve

Throw on the sauce; add the hamour fillet, the wood sauce and Kerala spinach.

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