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Bon Appetite @ Radisson Blu

Bon Appetite  @ Radisson Blu
Kontiki Finance
October 05
13:16 2014

This week’s dish showcases a great combination of what fresh produce in Fiji can offer – a perfect healthy meal for the hot summer days.

The venue: Bon Appetite Radisson Blu

The chef: Executive chef Jacques Prouchandy

Experience: He has held executive chef positions at various restaurant chains including the Planet Hollywood (Jakarta, Indonesia), Planet (Auckland, New Zealand), Holiday Inn (Sydney airport) and Old Sydney Holiday Inn, Holiday Inn (Sydney), Le Lagon Resort (Vanuatu), Le Meridien hotel Isle of Pines, Le Meridien Hotel (Noumea, New Caledonia).
His cooking style includes French and modern Australian cuisine.

Background: Ethnicity of French and Vietnamese parents
Country of origin: New Caledonia (home country too) and lived in Australia and Canada.

The Restaurant: BLU Restaurant and Bar, CROSS Restaurant, Water Court, Neptunes, and Lomani Wai.

Dish: Grilled Yellow Fin Tuna with garlic and oyster braised bok-choy, roast potato wedges, freshly sliced avocado and a drizzle of tomato and garlic sauce.

Recipe

200 gram yellow fin tuna steak, 100 gram poached bok choy, 100 gram roasted potato wedges, 80 gram sliced avocado, 200 gram deseeded tomatoes roughly chopped, 50 gram finely diced onion, 10 gram crushed garlic, 50 gram tomato paste, 30 ml white wine, Salt and pepper to taste.

Method

Place the poached bok choy in the centre of the plate
– Grill the tuna steak to your liking,
– Clean and poach the bok choy and set aside but keeping it warm
– Cut and roast the potato wedges until crispy
– In a little oil fry the onion until translucent
– Add the chopped tomatoes and stir on high heat for 2 minutes
– Add the tomato paste
–  Deglaze with the white wine
– Add the garlic and simmer for 10 minutes on very low heat
– Season well

Tomato Sauce

– Place the potato wedges around the  bok choy
– Top with the tuna steak
– Top the tuna with the fresh avocado slices

To dress

– Drizzle the sauce over and around the plate
– Garnish and serve

Writer’s Suggestion: There is no exact rule that applies for pairing wine with food but a lot of food lovers for the meal would prefer to have their food go with great white wines especially the Chardonnay, Pinot Gris, Riesling, or Sauvignon Blanc interestingly the French varieties.
Feedback:  waisean@fijisun.com.fj

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