DEEPANER KHOSLA

DEEPANKER KHOSLA

HAOMA BANGKOK

Affectionately known as “DK”, is as passionate about reimagining authentic pan-Indo-European cuisine as he is for achieving food sustainability. Haoma is a dream-come-true project that began with an online course in Aquaponics and just a year later had bloomed into a fullblown, functioning urban farm in the heart of Bangkok. But it was a year of toiling in the earth, coaxing fish to grow in new waters and of experimenting through many trials and errors to optimize flavors – all the while working to create a food system that can truly be called sustainable. DK`s commitment to the environment is contagious and so is his drive and passion to deliver excellent cuisine at Haoma Bangkok.

INGREDIENTS Pondicherry poullibaise

2 lobster tails / 8 new potatoes / 4 baby fennel heads, trimmed / 12 razor clams / 30g butter / 4 tbsp water 2 tbsp coconut oil / 4 large scallops, cleaned and roe removed / 4 large raw tiger prawns, peeled and deveined – keep the shells to use for garnishing / 2 red mullet fillets, pin bones removed, each cut into 2 pieces and the skin lightly scored / 2 sea bream or bass fillets, pin bones removed, each cut into 2 pieces and the skin lightly scored / 2 tbsp lemon juice / 30g butter / sea salt and freshly ground black pepper for seasoning

Garnish

Coriander leaves, finely chopped / baby samphire, cleaned

Coconut base

2 large tomatoes, a small ‘x’ cut in the stalk end of each / 3 tbsp sunflower oil / 2 garlic cloves, sliced 1 bay leaf / 10 curry leaves / 2.5cm pcs cinnamon stick / 10 black peppercorns / 2 green cardamom pods, bruised / 2 cloves / ½ star anise / 15g piece of fresh ginger, peeled and cut into julienne sticks / 1 onion, thinly sliced / 1 green chili, slit / ½ tsp ground cumin / 2 tsp ground fennel / a generous pinch of saffron threads, soaked in 2 tablespoons water for 30 minutes / 400ml shellfish stock / 400ml coconut milk / 1 tsp tomato purée

Method

Bring a large saucepan of heavily salted water to the boil and fill a large bowl with iced water. Add the lobster tails to the boiling water and, when the water returns to the boil, blanch for 2 minutes. Use tongs to remove and transfer to ice water to stop the cooking. When cool, peel off the shells, devein and cut each tail into 4 medallions. Return the poaching water to the boil. Add the potatoes and boil for 12 to 15 minutes until they are tender. Use a scoop or large slotted spoon to remove from the water. When they are cool, peel them and set aside. Return the water to the boil, add the baby fennel and blanch for 3 minutes, or until tender. Refresh in cold water to stop the cooking and set aside. Bring a separate small pan of water to the boil. Add the tomatoes and blanch for 2 minutes, or until the skins begin to split. Drain them well and set aside until cool enough to handle or until the skins begin to split and set aside. Skin the tomatoes, deseed and finely dice them. For the coconut base, heat oil in a pan, add the garlic and sauté over a low heat without colouring. Add the curry leaves, whole spices, bay leaf and ginger, and continue sautéing until the seeds crackle. Add the onion and green chili, and sauté for 3 to 5 minutes until the onion are translucent, but not coloured. Stir in the ground cumin and fennel and the saffron threads with the liquid, add the potatoes and stir until they are coated. Add the stock and bring to a boil. Add the tomatoes, coconut milk and tomato purée, and stir together, then simmer for 15 minutes, or until reduced slightly. Set aside and keep hot until all the seafood is cooked. Place the razor clams in a steamer and steam for 30 seconds to 1 minute until the shells open. Remove the meat from the shells, trim and set aside. Just before you start cooking the seafood, melt the butter with the water in a separate saucepan, add the baby fennel and potatoes and serve.

PONDICHERRY POULLIBAISE

by DEEPANKER KHOSLA