Across boundaries

Malwani fish Curry
Ingredients:
1 kg sole fish fillet
250g onion, chopped
250g fresh coconut
200ml oil 
Salt to taste 
30g garlic     
20g ginger
4 pieces cloves 
2 pieces cinnamon 
2 pieces bay leaf 

Method:
For masala –
Sauté onion garlic and coconut in less oil, to become golden brown and make a paste. 

Masala for sole fish marinate - 
Saute garlic, ginger, clove, cinnamon, pepper corn and bay leaf, in less oil and make a paste. Add marinade to sole fish.
In a bowl add fish and paste of garam masala and marinate. In a handi add oil, add chopped onion and sauté till golden brown. Add marinated sole fish and Malvani masala and cook. Add fish stock and cover it and cook on slow flame. Add onion and coconut paste and cook till it is thick in consistency. 

Master Chef Shamsher Ahmad, Indian Cuisine

SEA BASS PROVENÇALE WITH CREAMED GREEN PEAS AND CARROTS ORANGE GINGER PUREE
Ingredients:
60ml extra virgin olive oil
300g yellow onions, thinly sliced     
100g fresh parsley, chopped     
30g fresh thyme
3 cloves garlic, chopped     
600g fresh tomatoes, chopped     
200g dry white wine    
4 pieces sea bass fillets (200 grams each)    
Salt  as required    
Pepper as required 
Carrots with orange and ginger purée -
1 kg carrots (about 16 small carrots), peeled and cut into ½" slices
500g chicken or vegetable broth    
1 tbsp sugar     
½ tsp salt    
1 tbsp  ginger, finely grated and peeled fresh 
2 cloves garlic, minced or grated    
200g fresh orange juice    
Freshly ground pepper, to taste 

Method: 
Heat the olive oil in a large pan over medium-high heat. Add onions, half of parsley, thyme, garlic and red pepper. Sauté until onions begin to soften in about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in the same place. Bring to a simmer. Cover; bake until the fish is ready (in about 10 minutes.) Plate the fish. Stir remaining parsley into sauce. Boil sauce until reduced slightly (give it about 2 minutes). Season to taste with salt and pepper, spoon over sauce.

Carrots with orange and ginger purée -
Combine the carrots, broth, sugar, and salt in a saucepan over medium heat; bring to a simmer, cover, and cook until the carrots are very tender, 20 minutes. Drain the carrots, reserving the ¼ cup of cooking liquid.

Heat oil in a saucepan over medium-low heat. Add the ginger and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Remove from heat and place in a food processor along with carrots and orange juice; purée until smooth, scraping down the sides of the bowl as necessary. Add 1–2 tbsp reserved cooking liquid to make a smooth purée. Season with salt and pepper; serve warm.

Master Chef Valter Belli, Italian Cuisine

TUNA STEAK MARINATED, CAULIFLOWER PUREE AND BALSAMIC CARAMELISED ONION
Ingredients:
800g tuna in two or three thick slices, 3cm
For the marinade -
1 pieces lemon (zest)
8 pieces mint leaf    
Chopped fresh herbs (parsley, basil, chives, oregano)    
4 tbsp extra virgin olive oil
10 pieces capers
Salt and pepper, as required 
Cauliflower purée     
Balsamic vinegar caramelised onions    
Caramelised onions in balsamic vinegar
500g red onion 
150g sugar     
200g balsamic vinegar     
20g honey     
700g cauliflower
200g potato
500ml milk     
100g Parmesan cheese 
Nutmeg grated
Salt 
Pepper    

Master Chef Olivier Loreaux, French Cuisine, Executive Chef + F&B Director

Method: 
In a bowl mix the marinade ingredients, then the oil, lemon peel, herbs including chopped mint, chopped capers, salt and pepper. Dip the tuna steak in the marinade and refrigerate for at least 30 minutes or preferably a couple of hours.

Prepare the pan and cook the tuna steak over high heat for a few minutes (about 2 per side) turning once with a wooden spatula.

Remove from heat and cut into thin slices about 1 cm in diameter with the blade slightly oblique. 

Serve in a dish on a bed of cauliflower, lay on each slice of tuna a teaspoon of caramelised onions and sprinkle the remaining marinade oil.

Caramelised onions in balsamic vinegar –
To prepare the onions in balsamic vinegar, start by cleaning the onions. Wash, peel and slice the onions. Take a saucepan, add the onions and balsamic vinegar, then leave to dry for 10 minutes over low heat, stirring frequently. When the onions have softened, add the honey and sugar and cook for about 45 minutes over very low heat, stirring often.

Cauliflower purée -
Divide the cauliflower into florets and cut them in half. Peel the potatoes and cut them into pieces of medium size.

Put everything in a saucepan, pour half a litre of water, add a little salt, put on the fire and bring to a boil. Cover, lower the heat and simmer for about twenty minutes.

Withdraw, drain everything and mix, add milk to such an extent that the consistency of the mixture remains quite creamy.

Put back on the stove over medium heat so that the purée does not reach the boil.

Set aside for five minutes, add the parmesan cheese, salt and pepper and add a pinch of nutmeg.