Champagne
Beurre BlancDrizzled
Pan- Seared Garupa on Country Milk Rice
Champagne Beurre Blanc Drizzled Pan-Seared Garupa on Country
Milk Rice created by Executive Chef Janaka Walakuluarachchi,
@ The Beach, Negambo
Published in Serendib, November - December, 2006
Serendib and bojoon.com takes a discovery trip on Champagne
to The Beach, Negambo – a sprawling and a sophisticated
encapsulation of hospitality. Chef Janaka Walakuluarachchi,
the executive chef of The Beach, states that Champagne, the
sparkle of every celebration, plays a regal role in fine dinning
as much as it does in the Champagne flute.
In Black Coral, the most exclusive restaurant at The Beach,
he prepares his popular signature dish – Champagne Beurre
Blanc Drizzled Pan-Seared Garupa on Country Milk Rice. He
explains that to bring out the best in Champagne as this dish
demands, the rest of the ingredients must be subtler. Only
the freshest Garupa will have the lightest texture needed
here. Of course the Garupa at Black Coral can’t get
any fresher he laughs pointing at the turquoise-green sea
belted with its wide sandy-beach. He selects a mild variety
of country rice, rosa kekulu, to make his milk rice, which
really brings out the ‘twain’ in the Champagne
Beurre Blanc.
Ingredients
1.
200 g Garupa fillet
2.
125 ml Champagne
3.
60 ml fresh cream
4.
500 g butter, cubed
5.
80 g lump roe
6.
75 g onion, finely chopped
7.
Salt and pepper
For Milk Rice:
100 g of Country Rice
100 ml of Thick Coconut Milk
Method
For the Champagne Beurre Blanc:
1.
Mix the onion with the Champagne and simmer until reduced
by 90%
2.
Add fresh cream and butter and whisk until all the butter
is incorporated
3.
Season with salt and pepper
For the main dish:
Cook the rice with coconut milk and add salt to taste. Leave
aside
Season the fillet with salt and pepper and cook on a heated
pan
Add lump roe to the milk rice
For garnishing, gently roast a circle of golden gourd. Arrange
the main dish and gourd on a serving plate and drizzle with
Champagne Beurre Blanc. Serve immediately.
Fusion Cuisine
