Food & Wine Festival 2009 and a special recipe: Hazelnut Dukkah Spiced Mahi Mahi
The week-long Food & Wine Festival kicked off at Club Med Punta Cana on Sunday, September 27 and will end on October 4. Hosted by French Tuesdays & Club Med Corporate Chef Erik Peters and featuring guest celebrity chefs and master sommeliers, the event will be sure to hit some high notes with world class cuisine, fine wines, and fantastic cocktails.
The next best thing to not being there is trying out this featured recipe from the festival, courtesy Executive Chef Bernard Guillas. Let me know how it turned out!
Hazelnut Dukkah Spiced Mahi Mahi
Red Quinoa, Celery Sprouts, Saffron Orange Herb Butter
serves six
Hazelnut Dukkah Spice
1/4 cup hazelnuts, peeled
1/4 cup sesame seed
1/8 cup sliced almonds
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fleur de sel
1/4 teaspoon black pepper
1/8 teaspoon paprika
Pinch cayenne pepper
Pre-heat oven to 350˚F. Place hazelnuts, sesame seeds, almonds, and sunflower seeds in single layer on baking sheet. Roast in oven 10 minutes. Remove. Cool. Place coriander, cumin and fennel seeds in small skillet. Toast over medium low heat until fragrant. Place in food processor with nuts and remaining ingredients. Pulse until mixture is crumbly. Cool. Store in airtight container.
Mahi Mahi
6 six ounces mahi mahi fillet ,skinless ,boneless
2 tablespoons olive oil
1 tablespoon unsalted butter
Crust each mahi mahi fillet with 1 Tablespoons hazelnut Dukkah spice . Heat olive oil and butter in large non-stick skillet over medium heat. When butter is foaming, place mahi mahi crust side down in skillet . Cook 1 minute. Flit .Cook an additional 2 minutes or until slightly underdone.
Red Quinoa
2 cups red quinoa
4 cups water
1/4 cup chopped red onion
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
3 tablespoons lime juice
1 avocado, peeled, pitted, cut into cubes
4 tomatoes, peeled, seeded, diced
1 cup melons, peeled, seeded, diced
Wash quinoa under cold running water. Place in medium pan. Add water. Bring to boil. Reduce heat to low. Cover. Simmer until liquid is absorbed, 10 to 15 minutes. Remove from heat. Fluff with fork. Quinoa will be somewhat translucent.
Transfer quinoa to large bowl. Cool to room temperature. In mixing bowl combine red onion, cilantro, mint, basil, olive oil, lemon and lime juice. Add remaining ingredients. Toss gently with quinoa. Season to taste with sea salt and freshly ground black pepper. Pack in 2 oz. timbale.
Saffron Orange Herb Butter
3 tablespoons white wine
3 tablespoons white wine vinegar
2 tablespoon chopped shallots
1/2 teaspoon chopped thyme
¼ teaspoon saffron treads
1 teaspoon minced ginger
½ cup orange juice
1 small lemon grass stalk, crushed
1 tablespoon heavy cream
1/4 pound unsalted butter, cut into cubes to taste sea salt and freshly ground black pepper
1 tablespoon chopped cilantro
1 tablespoon minced chives
Reduce white wine, vinegar, shallots, thyme, saffron ,ginger ,orange juice and lemon grass by 2/3 in skillet over medium heat. Add heavy cream. Bring to boil. Whisk in cubed butter 2 pieces at the time until fully incorporated. Season to taste with sea salt and freshly ground black pepper. Wisk in Herbs. Season to taste. Discard lemon grass.
Presentation
1/4 cup celery sprouts
6 lemongrass spears
Unmold quinoa in center of large hot serving plate. Place mahi mahi besides quinoa. Spoon sauce onto plate . Garnish with celery sprouts and lemon grass spears.
Bon Appetit!
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