Fine Dining Indian Food Magazine April Issue 2

Three pepper tandoori Halibut Yield: 2 portions Prep Time: 15 min Total Time: 20 min Sajeev Nair Executive Chef One Michelin Star | Trishna RAW PAPPAYA SAMPHIRE CHAAT HALIBUT 5g Szechwan pepper 30g Ginger garlic 5g Telicherry pepper paste 5g Pink peppercorn 5g Salt 400g Halibut filleted 10g Lemon juice 80g Full fat soft 5g Garam masala 60g Raw papaya 15g mango ginger 25g crushed roasted 10g Green chilli peanuts 15g Wild garlic 40g Samphire 15ml Fish sauce 4no. Heritage baby 20g Palm sugar tomato 5g Salt 3g Red chilli flakes 10ml Olive oil cheese FOR HALIBUT In a pan, dry roast all the three whole peppers and make a coarse powder. Cut the halibut in to equal sizes of 100-110g each and apply lemon juice, salt and ginger garlic paste. Keep it aside for 1hour. In a mixing bowl, add soft cheese, garam masala, mix well. Apply this mixture on the marinated halibut. Skewer the halibut and cover it with the broiled mixed peppercorns evenly and cook it in pre heated tandoor or oven. Maintain a temperature above 220C for about 5-7 minutes. Apply butter/ghee on top. Serve it along with raw papaya and samphire chaat. For Chaat Heat the palm sugar and add mango ginger, wild garlic, chilli flakes, green chilli, fish sauce, salt and olive oil. Cook for about 5 minutes. Cool the dressing and keep it aside. Mix the peeled and shredded raw papaya, samphire, heritage baby tomatoes, crushed peanuts, the above dressing in mortar and pestle; crush it until everything is mixed well. Serve it along with the halibut. #FINEDININGINDIAN RECIPES PAGE 21

Fine Dining Indian Food Magazine April Issue 2 | Page 21