Tilapia from the fire plate with kale, mango and pomegranate
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
for 4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill plate or fire plate
Ingredients
• 4 tilapia fillets
(Tilapia from aquaculture) approx. 140 g each,
ready to cook with skin (scaled)
• 2 ripe avocados
• 320 g fresh kale,
ready to cook, plucked to bite size,
without stems
• 1 vegetable fennel,
ready to cook, cut into strips
• some Bacardi Coconut
• 6 cl Noilly Prat (vermouth)
• 1 medium hot chili, chopped
• natural rock salt, fine
• fresh mint leaves, chopped
• Pulp of 2 passion fruits
(variety purple granadilla)
• ½ egg white,
whisked or de-seeded with a fork
• 1 pomegranate
• 1 ripe, fruity large mango
(Kent variety, Tommy Atkins etc.)
• some flour type 550
• some rapeseed oil
Accessories are available in the FIRE&FOOD Shop
preparation
➊ Halve the avocados, score them and brush with Bacardi Coconut. Then grill on the fire or grill plate, flambé and set aside.
➋ Mix the kale with a little rapeseed oil and fry it on the fire or grill plate while steaming it with Noilly Prat. Season lightly with salt and set aside.
➌ Grill the fennel strips briefly and hot on the fire or grill plate with a little rapeseed oil so that they take on color. Season lightly with salt and set aside.
➍ Remove the skin from two of the four tilapia fillets and cut them into tartar. Mix this with chili, chopped mint, a little rock salt and beaten egg white and chill for 30 minutes, adding more seasoning if necessary.
➎ Now put the tartar mixture on the other two fillets (on the fillet side, skin is underneath) and spread it evenly with a spatula. Dip the skin side of the prepared fillets in flour and fry or grill only the skin side on the fire plate with a little rapeseed oil so that the tartar remains raw and the fish fillet is cooked through from below.
➏ To serve, halve the fried fish fillets and divide between 4 plates. Divide the side dishes between all 4 plates and finish the dishes with fresh pomegranate seeds and fresh passion fruit pulp.
Recipe by Peter Scharff
The top chef and confectioner is committed to a delicious, aromatic and healthy cuisine of the future - and for him, roasted aromas are an essential part of that. In his "Cuisina Herba Barona" kitchen philosophy, rich herb and spice aromas are combined and optimally showcased, taking preparation and serving temperatures into account. https://peter-scharff.de.
Recipe from FIRE&FOOD issue 01/2022
