Tilapia in Roasted Mustard Seed and Salt Crust with Mussel and Shrimp Mariniere
Courtesy of chef-in-training Jae Jung Kim from SAIT’s School of Hospitality & Tourism
1 whole pineapple
2 lbs Yukon Gold potatoes
1 T. butter
½ c. whipping cream
Salt and pepper to taste
1 small bunch each basil and parsley, minced
6 oz mustard seed
2 T. sea salt
8 tilapia filets
½ lb green beans
1 shallot, minced
½ c. white wine
2 ½ lbs mussels, de-bearded in cold, running water
20 large shrimp, peeled and de-veined
1 orange, juiced
Knorr Hollandaise sauce for 8
Peel and core the pineapple and cut it into small logs, about 3” x ¼ “. Brush with olive oil and bake in a preheated 375°F oven about 15 minutes or until golden brown. Turn halfway. Remove and reserve.
Peel and dice the potatoes. Cook in salted boiling water until soft. Strain and run through a food mill or mash. Add the butter and cream, mix well, season with salt and pepper, basil and parsley. Reserve.
Roast mustard seeds, cool, crush and combine with salt. Reserve.
Sear the tilapia filets in hot olive oil, place on a baking tray, brush with olive oil and sprinkle with the mustard/salt mixture to form a crust, pressing gently into the fish. Reserve in the fridge.
Cook the green beans in boiling salted water until tender-crisp. Drain and reserve. In spring, use asparagus instead of beans.
Sweat the shallot with olive oil in a large pot. Deglaze with the wine, bring to a boil and add the mussels. Cover and cook for 1 minute, or until the mussels open. Remove mussels and reserve. Strain the juices, put them back into the pot and cook the prawns in the mussel stock for 1 minute. Remove and reserve. Add the orange juice to the stock and reserve for making the hollandaise sauce.
Make hollandaise sauce according to package instructions, using the orange juice-seafood stock instead of water. Reserve and keep warm.
To serve: place the tilapia into a 375°F oven until just cooked. Put a spoonful of hollandaise onto each plate beside a spoonful of potato. Arrange tilapia, mussels, prawns, green beans and pineapple attractively with the potato and hollandaise. Serves 4.