THE NUTTY REEF-SILK

(Our Play on Pescado en Almendrada / Fish in Almond Sauce)

THE NUTTY REEF-SILK

Ingredients: 2 White fish fillets (approx. 400g), 100g Blanched almonds, 1 slice White bread, 1 small onion (diced), 2 cloves Garlic, 1 tsp White pepper, 0.5 tsp Cumin, 200ml Chicken stock, 50ml Double cream...

Ingredients

  • 2 White fish fillets (approx. 400g)
  • 100g Blanched almonds
  • 1 slice White bread
  • 1 small onion (diced)
  • 2 cloves Garlic
  • 1 tsp White pepper
  • 0.5 tsp Cumin
  • 200ml Chicken stock
  • 50ml Double cream

Cooking Method

  1. The Scorch Fry almonds and bread in 1 tbsp oil until deep golden; blitz with stock until a thick milk forms.
  2. The Architect Sauté onion and garlic in a pan until sweet and golden.
  3. The Bloom Add spices and a 20ml splash of stock; fry for 1 minute to release the perfume.
  4. The Swell Add the almond milk and cream; simmer until thickened into a pale velvet silk.
  5. The Marriage Gently poach the fish in the sauce for 6 minutes until opaque.
  6. The Final Flourish Top with toasted almond flakes and fresh raw parsley.

Cuisine: Mexican

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