St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Macher Paturi, sea bream wrapped in a banana leaf
serves 4
Preparation time: 30 min
Cooking time : 20 min
Rest : 30 min
First marinade
- 4 sea bream fillets
- ½ tsp. turmeric powder
- ½ tsp. salt
- ½ lime (juice)
Spice paste
- 50 g black mustard seeds, bagged overnight
- 1 tsp. turmeric
- 1 lemon juice
- 1 piece green chili
- 100 g shredded coconut
- 2 tbsp. vegetable oil
- 1 ½ tsp. salt
- 1 tsp. sugar
- 2 tbsp. yoghurt
Yogurt with curry
- 150 g yoghurt
- ½ tsp. mustard seeds
- 10 curry leaves
- 1 tsp. sugar
- 1 tbsp. oil
- ½ tsp. turmeric
- Salt
Packaging
- 1 large banana leaf
- 2 sprigs dill leaves
- 2 sprigs coriander leaves
1 - Marinate the sea bream with the turmeric powder, salt and lime juice and leave for 30 min.
2 - Prepare the spice paste for marinating the fish: place all the ingredients in a food processor and blend to a smooth paste, adding a little water if necessary.
3 - Prepare the curry yoghurt: heat the oil in a frying pan; once hot, add the mustard seeds and curry leaves. Remove from the heat, add the turmeric and mix well. Once cooled, mix the paste with the yoghurt and season with salt and sugar.
4 - Make the wrapping: heat the banana leaves in a hot frying pan or in the microwave until soft and pliable. Cover the sea bream fillets with the spice paste and place the fresh herbs in the belly of the fish. Wrap them one by one with the banana leaves and set aside.
5 - Cooking and serving: heat the oil in a heavy-bottomed frying pan. Place the sea bream fillets in the pan, wrapped in banana leaves. Cover and cook on both sides over low heat for 3 to 5 min on each side. Remove the leaves and serve with the curry yoghurt.
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