Mahi oh Mahi & Lamb au Rum

Ingredients

• 1 (Gold) Mackerel
• 4 lamb chops
• 1 pack Patna stick rice
• 1 pack Sultanines (Seeberger)
• 1 breadfruit
• 1 ripe guava
• 5 allspice berries
• Brown rum
• Salt
• black pepper
• raw sugar
• oil
• 1 Sweet Potato
• 5 tomatoes
• 2-3 red shallots
• 2 onions
• 1 head garlic
• 1 Papaya
• 1 Mango
• Banana leaf
• 4 limes
• pine nuts
• red bell peppers
• ananas
• mint
• 1 bundle thyme
• 1 bundle marjoram
• 1 bundle parsley
• 1 chili

Instructions

1. 1.

   Remove fat and bones from lamb, cut into cubes. Quarter tomatoes, pit them and catch the juice. Dice onions, garlic and Sultanines finely. Crush allspice in a mortar. Chop chili finely, also cube sweet potato. Sauté onions, add garlic and sear lamb cubes until browned. Deglaze with rum. Add tomatoes, sweet potato, guava, allspice, herbs, salt, pepper, chili and Sultanines. Simmer over medium heat. Slice breadfruit into very thin sticks. Fry in oil until crisp, drain excess fat and lightly season with salt. Arrange the sticks on top of the ragout.

2. 2.

   Prepare Patna rice according to package instructions. Process shallots, garlic, chili, parsley, marjoram and thyme with bell pepper into a Bajan seasoning. Season with salt and pepper and fold into finished rice.

3. 3.

   Make fish marinade from lime juice, salt and water. Toss four fillets in it and lightly oil them. Briefly sear the fillets, season with salt and pepper, then place on top of the rice. Finish with lime juice, olive oil and pepper.

4. 4.

   Caramelize Caribbean fruits mango, pineapple and papaya into thin slices. Caramelize in brown sugar and add pine nuts. Arrange in the center of the plate.