Cooking Exotic sable with cardamom ice cream

Recipe Description Sable is a type of fish which was earlier available as smoked fish in the market. Now, it is becoming available un-smoked also. It is also known as butter fish or black cod. Many chefs prefer Canadian sable fish as it has white flesh, big velvety flakes and rich and sweet taste. Its texture and taste is because of the high content of oil present in it. This makes it ideal for high heat – roasting, grilling, broiling, and pan-searing. It is rich in omega-3 fatty acids because of oil content. These fatty acids reduce the risk of many heart diseases. The flesh of the fish becomes large when cooked. It is very suitable for Asian and western style dishes because of its pure white flakes. Few chefs also soak sable fish in milk before baking, grilling or steaming. Smoked fish is excellent for dips, fillings and mousses. Un-smoked sable fish is offered as “J” cut, steaks, and fillets. Smoked fish is available hot-smoked and additional cooking is required for it. Sable fish is also an ocean-friendly sea food. This recipe of sable is given by Chef Georges Wenger. The recommended wine with the dish is ‘Vin de Paille 1996 Cotes du Jura de Alain labet’.
Recipe Details Cooking Exotic sable with cardamom ice cream Servings: 4 People Preparation time in minutes:  60 Recommended wine with the dish: Vin de Paille 1996 Cotes du Jura de Alain labet

For the pate sablee (cookie dough): 7 tablespoons flour, 7 tablespoons butter, 3 ½ tablespoons powdered sugar, 1 egg yolk, 1 grated lemon peel, 1 salt grain For vanilla cream: 1/2 cup cream, 4 egg yolks, 2 tablespoons sugar, 1 vanilla pod For cardamom ice cream: See Damassine ice-cream. Replace the alcohol with 4 green cardamom grains, crushed and soaked for 10 minutes in milk. For garnishing: 4 round coconut meringue discs, 12 round, dried banana slices, fresh coconut flakes, 12 preserved kumkats, 4 passion fruits (emptied), 1 banana For the topping: ¼ cup water, 11 lbs. sugar, pulp from 1/2 an orange, juice from 1 orange, juice from 1 lemon, 1 mature banana

1. Prepare pate sable (dough) – Mix some flour, powdered sugar and butter together. Add to it egg yolk, grated lemon peel, sable fish and salt grain. Knead the whole mixture. Cover it and refrigerate for some time. Cut small circles from the dough. Cook it on the plate (it should be buttered) in oven at 350 degrees F. Keep it aside. 2. Prepare Vanilla cream – Blanch egg yolk and sugar. Take some warm milk (vanilla flavored) and put egg mixture in it. Bind up to 187 degrees Fahrenheit. Strain and let it cool. 3. Prepare topping cream – Cook water and sugar in a pan. Add orange juice, orange peel, and lemon juice. Add banana and cook again. Stir it well. 4. Presentation – Place vanilla cream on pate sable (prepared earlier). Make a flower with the pieces of banana to be used for decoration. Place it on a plate and pour some sauce over it. Place some cardamom ice-cream (bought from market or home-made); decorate it with dried banana, coconut flakes, and coconut meringue. Put on it kumquat and fruits around it. The dish is ready to serve! If you want more recipes, you can visit www.fishlogy.com and try all new and exotic dishes.