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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