Grilled bekti with lemon, extra virgin olive oil and herbs
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Ingredients:
Bekti steak
Large boiled potato
2 Lemon
Orange
80 ml Extra virgin olive oil
Salt
Crushed pepper
Assorted herbs such as parsley, dill, basil
Red radish
Tomato dice
Orange segment
Boiled Cannellini beans
4 Black olives stones removed
Fennel
Method:
Marinade the fish with a little extra virgin olive oil, grated orange and lemon zest. Season the fillets with sea salt and pepper.
Peel the potatoes and slice finely. Heat the oil in a pan, add the potatoes and season with salt and pepper. Keep the pan on medium heat and brown the potatoes on both sides.
Remove and place somewhere warm.
Peel the orange with a sharp knife. Take out orange segments and keep the juice for the dressing.
Prepare the citrus dressing with two tablespoons of lemon juice, one table spoon of orange juice and three tablespoons of extra virgin olive oil. Season with salt and pepper and whisk all the ingredients in bowl until emulsified.
Slice the fennel and the red radish fennel finely to a about thickness of 1 mm. Keep in ice water.
Take the cannellini beans out of the cooking liquid and rinse well. Toss with black olives, add a little extra virgin olive oil, season with salt and pepper.
To cook fish, take a non stick pan and bring it to medium heat. Add a little oil and place the marinated fish skin side down to the hot pan. Cook until golden brown and then turn. Take care not to overcook the fish, it should be nice and moist.
Plating:
Place the potatoes at the center of the plate and top them with a little cannellini bean salad.
Decorate the sides of the plate with pieces of orange segments and tomato dice. Place also the some slices of red radish as well as the individual leaves of the herbs.
Carefully lift the cooked fish on top of the potatoes. Remove the fennel and radish slices out of the ice water and toss with a little citrus dressing. Place the salad on top of the fish.
Spoon the remaining citrus dressing around the fish.
More about Bikramjit Ray
Bikramjit Ray joined CNN IBN in August 2005 with a single purpose, to do a food program. Before that, he had somehow managed to get an honours degree in Political Science from Jadavpur University, a fact that continues to befuddle both his batch-mates as well as his professors. He then went on to spend 10 years in journalism, beginning life as a trainee sports reporter in the Times of India and ending it as an Assistant Editor with Today, the tabloid brought out by the India Today group. He worked in the Indian Express for 7 years during this decade and wrote extensively on food in the gourmet section. In January 2005, Bikramjit brought out the India Today 100 top restaurant guide for Delhi. Bikramjit has been associated with Secret Kitchen from its inception, he was fully involved in its birth. Supported by his location producer/director/cinematographer who, along with the Executive Producer of the show are the only two people Bikramjit is actually scared of. Bikramjit's major obsession from a tubby childhood to an obese adulthood remains food. Other interests include reading, voraciously. Surprise, surprise, not always food, but historical crime fiction, and watching TV-especially the midnight advertorials!Recent Posts
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