It’s time to take it down a notch after visiting the culinary top of the world at NOMA. This next appetizer sounds like much more than it really is; but it's easy, tasty and impressive looking. Presentation has a great significance when it comes to presenting food. Personally I like serving one plate at the time. This means that my guests will have a little time between meals to let the food settle.
Ingredients:
1 lb butter fish fillets
Fresh mandarins / seedless tangerines
1 fresh chili pepper (small, red)
5-6 table spoons champagne (very dry brut)
Watercress
½ stick of butter
Salt & pepper
Fresh mandarins / seedless tangerines
1 fresh chili pepper (small, red)
5-6 table spoons champagne (very dry brut)
Watercress
½ stick of butter
Salt & pepper
This is how you go about it:
Peel the tangerines and take the ‘skin’ of the individual pieces. Cut the chili in half and remove the seeds. Chop it up very, very finely. Rinse the watercress and dry it on a clean dish towel. Steam the butter fish fillets for about 10-15 minutes (until done) in 2x2 inch pieces in 2-3 cups of water and butter.
Put the fish on a plate. Sprinkle a pinch of chili, salt and fresh ground pepper on the fish. Make a small birds nest of watercress and place on top of the fish. Put 3-4 pieces of tangerine in the nest.
When you serve pour a table spoon or two of champagne over the fish.
Put the fish on a plate. Sprinkle a pinch of chili, salt and fresh ground pepper on the fish. Make a small birds nest of watercress and place on top of the fish. Put 3-4 pieces of tangerine in the nest.
When you serve pour a table spoon or two of champagne over the fish.
TIP: Take a regular drinking glass and ‘cut’ the butter fish fillets so they are round. When served put one piece on top of the other.
DINNER – by Dad is served
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