Yield: 1 servings
|6 ounces||Lump crabmeat|
|½ ounce||Finely diced green peppers|
|½ ounce||Finely diced red peppers|
|½ ounce||Finely diced white onion|
|2 teaspoons||Madras curry powder|
|3 ounces||Mahi mahi mousse|
Mix all ingredients until well blended.
Mahi Mahi Mousse
12 oz boneless mahi mahi 1 egg, separated 3 oz heavy cream 1 tsp fresh thyme ½ tsp salt and pepper mix 1 tsp fresh chopped parsley
All ingredients should be 33 - 35 F. Puree fish with the egg yolk in a food processor. When smooth, add the egg white and process until well mixed. Slowly add the cream one oz at a time, stopping to scrape the bowl between each addition. Mix in herbs and seasoning.
Four Thieves Curry Sauce
All pan juices ¼ tsp marjoram ¼ tsp basil ¼ tsp rosemary ¼ tsp sage 2 tsp curry powder 4 oz heavy cream 1½ Ttbs flour 1 tsp vegetable oil Mix oil and flour and cook for a few minutes until light brown in color. Add all pan juices, gradually whisk smooth. Add spices, adjust the consistency with the cream and simmer for 10 minutes.
Mahi Mahi Fillet Preparation
6 fillets 1 ¾ oz curried crab imperial per portion 2 ½ oz mahi mahi mousse per portion ½ oz white wine per portion ¼ oz fresh lemon juice per portion
Spread the imperial on each fillet, then cover completely with the mousse, making sure the sides are covered and the top is smooth.
Sprinkle with wine and juice. Bake at 275F for approximately 20 minutes. Top with Thieves Curry Sauce. Serve the dish with other Caribbean foods such as black bean patties and enjoy! For more information about Sea World of Florida's culinary chef apprentice program or food services department, please call (407) 351-3600 ext. 191 or the Public Relations at ext. 358.