Boitumelo’s Fish and Carrot Terrine with Carrot Puree, Fish skin Tuile and Rice paper Chip

Recipe by: Boitumelo Mogoai

Terrine
Fish stock
2 Angel fish off-cut and bones
2 med Carrot
1 med onion
3 celery stalks
3 bay leaves
2 cloves garlic
1½ tbsp fish sauce
2tbsp soy sauce
8g gelatin powder
20g water (for gelatin)
700ml water

Method:

In a saucepan, fry veggies and fish. Add soy and fish sauce then add 700ml water. Cook on medium heat for 20 min. Strain liquid and set aside.

In a small bowl, bloom gelatin with the 20ml water for 15 min. Then add to cooled but warm fish stock. Cook until boiling for about 7-8 min then remove from heat.

Fish patè
2 Angel fish (deboned)
2tbsp coriander
1tbsp fish sauce
2tsp chopped ginger
½tsp szechuan pepper
2tbsp chives (finely chopped)

Method:

Add all ingredients except chives in a blender and pulse until desired consistency. Must still maintain chunky texture. Chill and shape fish pate to desired shape and add to mouldings of you own choice. Add chives and top with fish stock liquid. DO NOT OVERFILL. Keep the moulds in a fridge overnight to set.

Carrot puree
200g carrot or 2 large carrots peeled and roughly chopped
60g butter
1½tbsp fresh dill
500ml Milk
Salt and pepper to taste

Method:

Fry carrots in butter on medium heat until al dente but not soft.

In a blender, add cooked carrots, dill and ⅓ of the milk. Blend until smooth, adding more milk to get the desired consistency. Puree will be yellow and creamy. Strain for an even smoother finish.

Garnishes

3 baby carrots cut in half lengthways

Fish skin
Rice paper
Fresh dill

Roast baby carrots in butter and thyme until. Cooked but still crunchy.

Dry fish skin overnight and deep fry adding salt immediately after frying. Drop rice paper into deep fry until it stops sizzling and sprinkle salt to taste.

Serve as desired.