Culinary Quintet of the Colorful Islands

Ingredients

• 1 Dorade fillet
• 1 baby pineapple
• coconut milk
• coconut cream
• 1 sprig thyme
• 4 chilies
• 2 Organic Limes
• zest of 1 organic lime
• white wine
• Salt
• white pepper (ground)
• 1 Shallot
• 2 Spring Onions
• 250 ml vegetable broth
• 60 g corn grits
• papaya
• 2 tbsp butter
• Cumin
• Pepper
• 20 sugar snap peas
• raw sugar
• olive oil (for frying)
• 4 cocktail tomatoes
• 1 poultry breast
• 4 leaves fresh spinach
• 1 Mango
• 1 red bell pepper
• 4 baby bananas
• 1 tbsp sugar
• 2 tbsp rum
• 6 mint leaves
• Sea salt
• some milk (for foam)
• 1 tsp cinnamon
• 1 Sweet Potato
• 2 tsp coriander
• 1 ripe Avocado
• honeydew melon
• 3 tsp ginger
• 3 leaves fresh coriander
• 1 tsp allspice
• 4 shrimp

Instructions

1. 1.

   Cut the Dorade fillet into four equal parts and season with salt, white pepper, and lime. Sear the fish medallions in olive oil and finish in a preheated 100°C oven until cooked through. Fry diced pineapple, add a pinch of salt, then pour in 0.1 l coconut cream, 0.1 l white wine, and 0.1 l coconut milk. Season with thyme, chili, ginger, and lime juice. Plate the pineapple ragout and arrange the fish medallions on top.

2. 2.

   Dice one shallot finely, slice two spring onions into thin strips, and sauté both in a little butter until translucent. Bring vegetable broth to a boil and stir in 60 g corn grits. Add 50 ml coconut milk and 2 tbsp butter, then simmer gently for about 20 minutes. Near the end add the sautéed onions, lime zest, chopped chili, and diced papaya. Season with salt, pepper, and cumin. Slice 20 sugar snap peas into thin strips, fry in olive oil, and glaze with brown sugar. Form a flower from four cocktail tomatoes, lightly sear in olive oil. Shape a corn grits nest and arrange it with the snap peas and tomato flower on the plate.

3. 3.

   Peel the bell pepper with a vegetable peeler and slice into thin strips. Fry the strips in olive oil. Slice mango into thin slices as well. Butterfly the poultry breast, flatten the slices, season with salt and pepper, then layer with mango, bell pepper, and spinach leaves. Roll up, wrap in cling film, tie ends, and steam in a 80°C water bath until cooked. Peel and halve four baby bananas lengthwise, briefly fry, sprinkle brown sugar, and flambé with 2 tbsp rum. Remove the roll from the film, sear in olive oil, then cut into ~3 cm thick slices. Whisk milk with 1 tsp cinnamon to create foam. Arrange banana halves on a plate, top with mint, place the sliced rolls, season with sea salt, and garnish with milk foam.

4. 4.

   Dice sweet potato into small cubes, lightly fry in olive oil, add a splash of water, and cook until just tender. Season with chili, ginger, salt, coriander, then glaze with brown sugar.

5. 5.

   Blend 1 avocado, half a honeydew melon, 100 ml coconut milk, lime juice and zest, fresh ginger, coriander leaves, and chili until smooth. Season with salt, pepper, coriander, allspice, and cumin. Pour into small glasses and chill. Sauté four shrimp, skewer them, and serve atop the chilled avocado‑melon soup.