The west coast is celebrated for its golden beaches and colourful lagoon. It is the perfect place to recharge your batteries. Facing the coral reef you’ll be swimming in a natural pool, perfectly protected with water that remains warm all year round. This dish feels like a dive into the lagoon. You’ll begin with a red snapper carpaccio, served with a tamarillo, and passionfruit chutney, a coral tuile with turmeric, and finally, a garden of microgreens.
Remove the red snapper fillets and then remove the skin. Cut the fish into carpaccio. Put it on a plate and then keep chilled.
Blanch the tamarillos in boiling water for 30 seconds and then plunge them into iced water. Remove the skin with a knife. Mix the tamarillos in a blender along with the onion, chili, ginger and oil, then season with salt. Pass through a fine conical strainer and then keep chilled.
Blend all the ingredients into an emulsion. Heat an non-stick pan and pour a small amount of the mixture into it. When the tuiles are ready, keep them in a dry place.
Cut the turnip into thin strips and then add the sugar. Heat the water and vinegar, then pour this boiling mixture onto the strips of turnip. Leave them to marinate in a jar in the refrigerator for at least 30 days.
Take the plate of fish carpaccio out of the refrigerator and season with lemon juice and the fleur de sel. Place a few drops of the tamarillo coulis and passionfruit seeds around the plate. Add the strips of turnip and tuiles, then finish with the blue pea flowers & a few microgreens.
