Ingredients:
Basa fish fillet: 500 gms
Egg white: One
Chopped black and green olives: 10 gms
Chopped red capsicum: 50 gms
Salt: To taste
Black pepper: Five gms
For Mango salsa:
Peeled, pitted and diced ripe mango: One
Finely chopped medium red onion: Half
Peeled and diced small cucumber: One cup
Chopped fresh cilantro leaves: Three Tbsp
Fresh lime juice: Three Tbsp
Salt and pepper: To taste
Method:
For Salsa:
Combine all of the ingredients mentioned above for salsa in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, temper it by adding some diced avocado.
For roulade:
Blend all the above ingredients leaving olives and red capsicum in the food processor. Mix the chopped olives and red capsicum in the fish mixture and place it on a cling film spread on a table surface.
Roll the mixture into cylindrical shape with the help of cling film and tie both the ends lightly. Wrap the roll in an aluminium foil and cook the roulade in double boiler for 20 minutes at 100 degree C. Slice the roulade as shown in the picture and pour the salsa over the slices.
Garnish with fresh thyme leaves.
Chef Mathivanan is working with Taj Group of Hotels for the past six years. He was with Taj Blue Diamond, Pune, and Taj Mount Road, Chennai, before Joining the Hotel Gateway at Madurai. He specializes in Continental Cuisine. His hobbies are reading cookery books and going for long drives on his two-wheeler.
