GROUPER WITH CURRY

INGREDIENTS   (to serve 4)
Potatoes
3 large new potatoes
1 fresh spring onion
Dried parsley
Garlic powder
Olive oil
Vindaloo curry
10 chilli peppers
10 ml wine vinegar
10 cloves garlic
10 ml coconut milk
3 tbsp cumin
6 gr cardamom
20 cloves
4 sticks cinnamon
2 star anise
1 jar old mustard
5 gr lecithin
Coconut sauce
50 ml mirin
50 ml rice vinegar
4 lime leaves
20 gr fresh ginger
3 cans coconut milk
Grouper
½ kg black groupe
Garnish
Mint leaves
PREPARATION:
Potatoes: Slice the potatoes with a mandolin slicer, thinly slice the spring onions and confit all together in olive oil. Pile up and form into a square.
Vindaloo curry: Blend all the ingredients together.
Coconut sauce: Make an infusion with the lime leaves and ginger in the mirin and rice vinegar. Add the coconut milk and reduce.
Garnish: Cut into thin julienne strips.
Grouper: Sear on a griddle.
TO SERVE:
See photo.