Snapper on Madras Indian cauliflower florets with a light coconut and lychee curry March 16 2014

Snapper on Madras Indian cauliflower florets with a light coconut and lychee curry

Serves 4

Ingredients

4 x 150gm snapper fillets -  skin on (John Dory can also be used)

¼  white Cauliflower – cut into florets (small bite sized pieces)

250ml coconut cream

200gr lychees – juice and whole (canned are ideal)

50ml cream

Lupi Extra Virgin Olive oil

50gm butter

2 – 3 tspn Black Market Spices Indian Madras curry powder

Flaky Sea salt

White pepper

25gm micro leaves

Method:

To a suitable pot blanch the cauliflower florets taking care not to overcook. Very al dente. Chill in cold water (refresh).  Set aside and dry.

Place ¾ of the lychee into a small saucepan with the coconut cream and the half of the cream. Place onto a low heat, simmer and keep warm. Season as required. Add the remaining cream just prior to serving.

Heat a flat pan for the fish, add a splash of olive oil and half of the butter, season the fish fillets and place into the pan presentation side down first. If desired finish in a hot oven.

To a sauté pan or small saucepan add the remaining butter and a little olive oil. Add the cauliflower florets, the Black Market Spices Indian Madras Spice mix. Sauté adding colour and season well. Take care not to burn the spice.

To serve, place the cauliflower on the plate, drizzle a little of the sauce over with the fish on top. Place the remaining few whole lychee around the plate as garnish.

Use a few micro leaves as garnish strategically placed around the plate. Edible flowers also would work very well.  Flowers to consider would be Thai Basil flowers, Chive flowers and borage.