Serves 4

• 250 grams cod (fil­lets with­out bones and skin)

• 250 grams heavy cream • 10 grams salt

• 1 egg

• 2 lemons

• 100 grams pis­ta­chios • 200 grams co­conut water • 12 zuc­chini blos­soms • Curry pow­der

• Di­vide the cod into smaller pieces and blend for 30 sec­onds. Add salt and blend for an ad­di­tional 30 sec­onds. Add the egg and then the cream in a slow stream with the blender run­ning. Im­me­di­ately turn off the blender when the cod mousse has come to­gether. Trans­fer the cod mousse to a pip­ing bag and chill for an hour be­fore use.

• Toast pis­ta­chio in the oven at 150 de­grees Cel­sius for seven min­utes. Slice the lemons cross­wise and grill on a dry pan un­til com­pletely caramelise­d. Blend the pis­ta­chio smooth with the co­conut water and 50 grams of juice from the grilled lemons. Press through a strainer and add salt to taste. • Stuff the zuc­chini blos­soms with the cod mousse and steam in a bam­boo steamer for six min­utes. • Place a spoon­ful of pis­ta­chio sauce in the mid­dle of a plate. Sprin­kle the zuc­chini blos­soms with curry pow­der and sea- son with salt and grated lemon peel. Ar­range three blos­soms at the edge of the pis­ta­chio sauce to form a tri­an­gle, tops fac­ing in­ward and a cen­time­tres dis­tance be­tween each.

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