Pike perch steak with cauliflower and curry sauce
4 servings
45 minutes
Recipe from Carlo Grecu, chef of the Reef restaurant.
1
Cut the cauliflower head into steaks about 2 cm thick.
- Cauliflower: 1 piece
2
Blanch cauliflower steaks in boiling salted water for 5 minutes. Dry on paper towels and transfer to a parchment-lined baking sheet.
- Cauliflower: 1 piece
- Salt: 1 g
3
In a bowl, combine olive oil, sesame oil, dry curry spice and whisk until smooth.
- Olive oil: 40 ml
- Sesame oil: 20 ml
- Curry powder: 10 g
4
Use a brush to coat the cabbage steaks with the resulting mixture.
- Olive oil: 40 ml
- Sesame oil: 20 ml
- Curry powder: 10 g
5
Bake cabbage steaks in a preheated oven at 180 degrees for 5 minutes.
- Cauliflower: 1 piece
6
Prepare curry sauce. Pour coconut milk, condensed milk, cream, curry paste, and lemon juice into a saucepan. Mix well and cook over medium heat for 10 minutes.
- Coconut milk: 200 ml
- Condensed milk: 100 g
- Cream 33%: 100 ml
- Curry paste: 15 g
- Lemon juice: 20 ml
7
Make several cuts on the skin of the pike perch steaks to prevent them from deforming while frying.
- Pike perch fillet: 4 pieces
8
In a deep skillet, heat some olive oil and add garlic, rosemary, and thyme. After about a minute, when the spices release their aroma, place the pike perch steaks skin-side down in the skillet. Fry for about 3-4 minutes; once the flesh of the steak turns white, flip it and fry for another couple of minutes until the fish is cooked but not dried out.
- Olive oil: 40 ml
- Garlic: 1 clove
- Rosemary: 1 sprig
- Thyme: 1 sprig
- Pike perch fillet: 4 pieces
9
Add curry sauce to the fish, bring it to a boil, and then remove from heat.
- Curry sauce: 300 g
10
Pour a puddle of curry sauce into the plates, place the cabbage steak on top, and then the pike perch steak. Sprinkle with chopped pistachios.
- Curry sauce: 300 g
- Cauliflower: 1 piece
- Pike perch fillet: 4 pieces
- Pistachios: 30 g