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Moroccan Red Fish with Cous Cous and Orange Cardamom Coulis

Moroccan Red Fish with Cous Cous and Orange Cardamom Coulis

Chef Kris Springer

Currents at the Marriott, www.currentsrestaurant.com, Springfield, MA

Ingredients:

  • 5 Tbsp. turmeric
  • 1 Tbsp. fresh ground coriander
  • 2 Tbsp. fresh ground cardamom
  • 1 tsp fresh ground nutmeg
  • 1 Tbsp. garlic powder
  • 1 tsp curry powder
  • 1 ½ Tbsp. paprika
  • 1 tsp. cumin
  • 1 tsp. cayenne
  • 1 tsp. cinnamon
  • 1 tsp. anise
  • 3 tsp. kosher salt
  • 1 tsp. white pepper
  • 1 Tbsp. chili powder
  • 2 cups fresh orange juice
  • 1 tsp. fresh ground cardamom
  • 1 tsp. kosher salt
  • ½ tsp. turmeric
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. cornstarch
  • ¼ cup water
  • 3 oz. minced carrot
  • 1 oz. olive oil
  • ½ oz. minced garlic

Method:

For the spice mix, combine and mix well 5 Tbsp. turmeric, 1 Tbsp. coriander, 2 Tbsp. cardamon, 1 tsp. nutmet, 1 Tbsp. garlic powder, 1 tsp. curry powder, 1 1/2 Tbsp. paprika, 1 tsp. cumin, 1 tsp. cayenne, 1 tsp. cinnamon, 1 tsp. anise, 2 tsp. kosher salt, 1 tsp. white pepper and 1 Tsp. chili powder. Coat desired portion size of fish with mixture and sear in hot pan.

For the orange cardamom coulis, heat orange juice, 1 tsp. cardamom, 1 tsp. kosher salt, 1/2 tsp. turmeric and 1/4 tsp. cayenne in a small sauce pot. Bring it just up to a boil. Mix water and cornstarch into a slurry. Add the slurry a little at a time while constantly stirring. Add just enough slurry to make a nice glossy sauce.

For the cous cous, heat oil in a small saucepan, sauté garlic until clear. Add carrot and cous cous. Stir so that cous cous gets hot. Add chicken stock and bring to a boil. Cover and reduce heat to a very low simmer. Simmer until all liquid evaporates.