Ten on the Dead Man's Box and a Bucket Full of Rum

Ingredients

• 1 (Gold) Mackerel
• 1 tsp Sultanines (from Seeberger)
• 1 raw cooking banana (from Dole)
• breadfruit
• 50 g ripe guava
• 2 grains of piment
• 20 ml dark rum
• Salt
• black pepper
• 1 tsp Raw Sugar
• cooking oil
• 2 tbsp corn flour
• 1 Sweet Potato
• 50 g pumpkin
• 2 red shallots
• 2 Garlic cloves
• 1 ripe Avocado
• 3 limes
• 1 tbsp pine nuts
• 1 tbsp brandy vinegar
• 1 tsp parsley
• 1 chili

Instructions

1. 1.

   Fillet the fish, season with salt and pepper, and marinate in lime juice for 20 minutes. Then dredge in corn flour and sauté until translucent.

2. 2.

   Dice the avocado and mix with onions. Grate lime zest and blend with oil to make lime oil. Incorporate lime oil into the salad, add chili, piment, salt, and pepper to taste.

3. 3.

   For stuffed sweet potato: peel the sweet potato and briefly fry the skin, then fill with water, onion, chili, salt, pepper, parsley, and garlic; puree into a thick mash. Slice the sweet potato thinly, place filling between two slices, and pan‑fry in oil.

4. 4.

   For breadfruit stuffing: cook and blend pumpkin, guava, onions, garlic, sugar, salt, pepper, chili, and vinegar into an over‑seasoned purée. Slice breadfruit very thinly, spread the filling like with sweet potato, and fry until crisp.

5. 5.

   For cooking banana stuffing: create a seasoned mixture from sultanines, rum, pine nuts, salt, pepper, and chili. Layer between thin banana slices and fry to golden perfection.