Gilt-head bream papdi, with tamarind and jalapeño
Indian meets Mexican in this bream recipe from Chet Sharma. A little like a Mexican tostada and flavoured with jalapeños, the Indian influences here come in the form of a spiced tamarind dressing and the use of deep-fried papdi instead crisp tortilla. These very tasty bites are easy to prepare; just make sure you leave time to rest the dough overnight.
Ingredients
Metric
Imperial
Bream
- 1 sea bream
- 1 dash of olive oil
Roomali roti papadi
- 300g of plain flour
- 100g of chakki atta flour, (wholemeal)
- 5g of kosher salt
- 280g of whole milk, warmed to 40ºC
- 20g of ghee, warmed to 40ºC
- vegetable oil, for deep-frying
Jalapeño emulsion
Tamarind dressing
- 25g of grapeseed oil
- 25g of coconut oil, gently warmed
- 15g of tamarind extract
- 25g of mustard oil, (cold pressed)
- 25g of lime juice
- 5g Lime leaf chaat masala (or any store bought chaat masala with dried lime leaves added in)
- 1 semi-dried tomato
- 5g of salt
To garnish
- 1 watermelon radish, julienned and placed in ice water to crisp up
- 1 handful of coriander leaves, julienned
- 1 Bombay onion, julienned and placed in ice water to crisp up
- dianthus flowers, petals picked
- 1 green chilli, finely sliced
- Maldon salt to taste
Method
Begin two days before by making the roomali roti papadi dough. Place the ingredients in the bowl of a food mixer with dough hook attached and kneed the dough on a medium strength for 10–15 minutes. Place in a container, cover and leave to cool
- 300g of plain flour
- 100g of chakki atta flour, (wholemeal)
- 5g of kosher salt
- 280g of whole milk, warmed to 40ºC
- 20g of ghee, warmed to 40ºC
Once cooled, divide into 100g balls, cover in clingfilm and leave to rest in the fridge overnight
The following morning, heat up an ulta tawa (inverted wok) or a large flat frying pan, over a medium heat. Roll out the dough to a 1mm thickness and cook for one minute on each side.
While hot, cut the cooked roti with a large ring cutter and leave to dry overnight at room temperature
Fillet and skin the bream. Vacuum seal inside a bag with a little oil and blast chill to freeze – this helps to break down the flesh a little but also ensures that the fish is safer to consume raw
- 1 sea bream
- 1 dash of olive oil
Once frozen solid, remove the fish from the freezer and leave to thaw in the fridge until the fish is half-frozen. At this stage, slice into a clean, fine dice
To make the jalapeño emulsion, place all ingredients except the grapeseed oil in a blender and blitz on a medium low-speed until smooth. Slowly stream in the grapeseed oil, until emulsified, then store in a squeezy bottle in the fridge for up to two days
To make the tamarind dressing, blend all the ingredients until a thick, viscous dressing comes together
- 25g of grapeseed oil
- 25g of coconut oil
- 15g of tamarind extract
- 25g of mustard oil, (cold pressed)
- 25g of lime juice
- 5g Lime leaf chaat masala
- 1 semi-dried tomato
- 5g of salt
Now all of the elements are complete, heat some neutral vegetable oil to 160˚C. Fry the disks of roti on each side until light golden. These continue to colour once removed from the oil due to high sugar content of Indian chakki atta. Drain on kitchen paper and leave to cool
Place the diced bream in a bowl and dress with finely sliced green chilli, some of the dressing and season with maldon salt. Taste and adjust seasoning if needed
While the fish marinates, spread a little jalapeno emulsion onto a papdi (like a tostada). Top with the bream (about 40g per portion) and garnish with the coriander leaves, radish and onion. Finish with the dianthus flowers
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