Mushroom cappuccino + Fish fillet on Baby potatoe salad.

MUSHROOM CAPPUCCINO (6 PORTIONS)

Ingredients
100 gm    Fresh Oyster Mushroom
100 gm    Canned Button Mushroom
1 tbsp      Garlic Crushed
1 tbsp      Carrots (chopped)
1 tbsp      Celery (chopped)
50 gms     Plain Flour (sifted)
01 litre     Chicken Stock
2 tbsp      Butter
100 ml      Milk
100 ml      Fresh Cream
Salt and Pepper to taste

To finish off
50 ml        Fresh Cream
2 tbsp       Fresh Butter

Garnish
Long Cheese Toasts

Method
- Saute onion and garlic in butter. Add carrot, celery and mushroom and cook for 3 more minutes.
- Add flour and .continue to cook for another minute, stirring well (do not brown the flour).
- Add stock little by little and mix with a whisk (do not allow lumps to form)
- Add milk and cream and continue to simmer for 5 minutes.
- Adjust seasoning with salt and pepper.
- Take off fire and puree in a blender still smooth.
- Return to the fire and finish off with fresh butter and cream, holding a hand mixer.
- Pour the soup into a coffee cup and place the froth on top.
- Garnish with a long cheese toast.

FILLET OF MODHA WITH TANGY SHRIMP CRUST ON WARM BABY POTATO SALAD

Ingredients
6 pcs       Boneless cleaned Fillet of Modha Fish (140 gm each)
To taste  Salt & Crushed Black Pepper
2 tbsp     Lime Juice
2 tbsp     Olive Oil

Method
- Season the Fish with above ingredients and leave for 1/2 hour.
- Place tablespoons of shrimp mixture on the fish and spread evenly.
- Bake in a moderate oven for about 10 mts. until the fish is cooked.

FOR SHRIMP CRUST

Ingredients
200 gms     Peeled & cleaned Shrimps
1 tbsp        Coriander Leaves chopped
1 tbsp        Onions chopped
1/2 tbsp     Garlic chopped
1 tbsp        Coloured Bell Pepper cut into small cubes
a pinch       Chilli Powder (optional)
1 tbsp        Olive Oil
To taste     Salt & Crusted Pepper
1 tbsp        Lime Juice

Method
- Chop the peeled shrimps roughly (not too fine).
- Mix with all the other ingredients in a bowl and refrigerate until required to use.

WARM POTATO SALAD

Ingredients
400 gms     Boiled Baby Potato with the skin
2 tbsp        Onions chopped
2 tbsp        Pork Bacon or Chicken Bacon chopped
150 gms     Tender Spinach Leaves roughly sliced
1 tbsp        Sherry Vinegar or any other Vinegar
To taste     Salt & freshly ground Black Pepper

Method
- Peel the boiled small potatoes and keep aside.
- Saute bacon in very little olive oil until brown.
- Add chopped onion and cook for another minute.
- Add the potatoes and cook for another 2-3 minutes tossing now and then.
- Add the raw spinach leaves, toss for a while.
- Season with salt, freshly milled pepper and vinegar. Mix well and take off fire.

MARINATED TOMATOES

Ingredients
200 gms     Peeled Tomatoes cut into ¼ " cubes
1 tbsp        Chopped Garlic     
50ml          Olive Oil 
2 tbsp        Basil Leaves (thinly sliced)
To taste     Salt & fresh ground Black Pepper

Method
- Mix all ingredients and leave in a refrigerator.


How to assemble the plate
- Spoon the warm baby potato salad on a plate.
- Place the baked fish on the potato.
- Sprinkle the marinated tomato around the plate and drizzle little virgin olive oil.