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Francois Bogacz, Frenchman from Brittany has come Down Under to share his culinary skills with the locals.
And to enjoy the areas edable treasures.
That rare pearl meat and mangos and they are both on the menu today in Consuming Passions.
First the pearl meat. It's treated much like any other fine lean meat, with respect and a very sharp knife.
At this stage it's actually quite tough but I'm assured it will tenderise during marinating process to follow.
Now fillets of good ocean fish could also be used and you need no more than about 100 grams per person.
Coral trout, snapper or atlantic salmon would do the job very nicely indeed.
Next is a marinating preparation. Pink peppercorns are crushed and chopped finely.
These can be found in most supermarkets these days.
They go into a bowl with some dijon style mustard, a teaspoon of peppercorns per teaspoon of mustard.
Francois prefers the granular mustard for this dish.
Now a generous amount of fresh coriander leaves are chopped releasing thier fabulously refreshing flavors.
About a tablespoon of coriander and lime juice from about 3 limes.
You need about 2 tablespoons of juice for this recipe. Acid is a very important part of the process.
Mango next, the flesh from half a mango. Such a versatile fruit.
This can be in savoury and sweet dishes and of course fabulous eaten on its own.
Produce the finely chopped flesh used and then some oil is added.
Francois uses an extra *** olive oil. You could also use a good salad oils.
Macadamia nut oil for instance.
And that's the marinade.
In go the slices of pearl meat and it stays there in the refrigerator for at least 2 hours.
Longer is even better.
The salsa is next, first ingredient is a very very finely chopped spanish onion.
About a tablespoon.
Followed by some finely chopped chilli after the seeds have been removed.
You could also use chilli sauce.
Chopped mango, the other half of the mango used for the marinade.
More lime juice another tablespoon and it's all lovingly stirred in before serving the seafood and fruit delight.
A little lettuce, some salsa, those tasty fingers of pearl meat, more salsa a final coriander garnish and vola.