Chessboard of fish with basmati cream and mushroom fume
2 servings
30 minutes
The fish chessboard with basmati cream and mushroom fumé is an exquisite dish of European cuisine that combines refined flavors and visual harmony. It features a neat chess composition of tender pangasius pieces marinated in olive oil and truffle salsa, served on an airy basmati rice cream. The mushroom fumé, rich in the aromas of champignons and oyster mushrooms, adds depth and elegance to the dish. This culinary play of contrasts—white and black, soft and rich—makes it a true work of gastronomic art. The presentation with cherry tomatoes and greens adds freshness and brightness. The dish is perfect for festive occasions, impressing not only with its taste but also with its elegant presentation.
1
For the 'chessboard', cut the fish fillet into 18 small squares. Marinate eight of them in a mixture of olive oil, 1 tablespoon of lemon juice, and salt, and the other eight in truffle salsa. Cook the fish squares in the oven or steam them.
- Pangasius (basa) fillet: 300 g
- Olive oil: 1 tablespoon
- Lemon juice: 2 tablespoons
- Salt: to taste
- Truffle salsa (tartufata): 70 ml
2
To make cream from basmati rice, combine rice, 260 ml of water, milk, and salt in a saucepan. Bring to a boil, reduce heat, and cook for 15 minutes. Puree the resulting mixture, adding more milk if necessary.
- Basmati rice: 100 g
- Water: 460 ml
- Milk: 300 ml
- Salt: to taste
3
For mushroom fumet, heat butter in a pan and sauté the mushrooms for a few minutes. Add 200 ml of hot water, salt, 1 tablespoon of lemon juice, bring to a boil, reduce heat, and cook for 10 minutes. Strain the broth, return it to the heat, and reduce it by half.
- Butter: 30 g
- Button mushrooms: 100 g
- Oyster mushrooms: 100 g
- Water: 460 ml
- Salt: to taste
- Lemon juice: 2 tablespoons
4
Place a culinary ring in the center of the serving plate and fill it with half of the basmati rice cream. Remove the ring. Using culinary tongs, carefully place five black and four white fish squares on the cream, creating a chess pattern. Pour a little mushroom foam at the bottom of the plate. Garnish the dish with cherry tomatoes and fresh herbs. Prepare a second portion in the same way.
- Cherry tomatoes: 50 g
- Fresh herbs: to taste