ARKADEB BANIK

BASALT AUCKLAND

From the time Arkadeb Banik understood flavours, he knew food was for him. His schooling actually started looking at his grandmother cook various Bengali delicacies. Being a Kolkata boy and from a Bengali family, it was all about good taste for good food and it was cherished at all occasions and even on a normal day. For Arkadeb, every dish should tell a story or bring back a memories that puts a smile, or an emotion that take one back home. Subtlety is key to sense ingredients at its best and he enhances these skills of his towards uplifting flavours of individual ingredients than complete dishes. His basis has always been French cooking as that is what he started off at culinary school but his style of cooking would be French Asian since he hails from Kolkata, India. It is the techniques and flavours profile of these cuisines that brings them together on a plate in such a way that he enjoys the true essence of the produce. As fine dining is a lifestyle and with Arkadeb’s abstract and rustic touches he keeps this alive in people’s hearts and minds.

FRESH FISH, SHELLFISH AND THE VEGE GARDEN

by ARKADEB BANIK

What is more refreshing than a salad when your appetite seems to have deserted you? It is the nice, fresh, vibrant green coloured, crisp salad, full of life and health that invigorates the palate and disposes the masticating powers to a much longer duration. To have the freshest sea food alongside gives it body and depth in flavours. A complete dish that is fragrant, fresh and light and showcases individual flavours to the fullest. Celebrating the quality of fresh fish, shellfish and the amazing vegetable produce from the sustainable farmers market of New Zealand.

INGREDIENTS

1 snapper fillet / 1 Takitimu banana prawn / 2 to 3 Coromandel clams / 2 to 3 Southern mussels 29g butter / 1 lemon / 30ml chardonnay / 1 tsp smoked paprika / 60ml cream / 150ml milk / ½ shallot, sliced / 2 to 3 florets of cauliflower / 1 spring onion 3 to 4 carrot slices pickled / 100g sugar, water, vinegar / 20g peas /1 tsp black garlic paste / 10g mesclun leaves / 5 to 6 spinach leaves / fennel leaves / dill leaves / fresh wasabi 1 tsp whole grain mustard

Nuoc cham

¼ carrot in 2 inch pieces / 2 garlic cloves, minced / 2 tbsp sugar / ½ cup warm water / ¼ cup Asian fish sauce / 1 red Thai chilli, thinly sliced / ¼ cup fresh lime juice / 2 tbsp white vinegar / 1 green onion, chopped

Method

Peel the carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips. In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well. Boil the cauliflower in milk. And make a super smooth purée using butter. Season with salt. Pickle carrots with equal parts of sugar, water and vinegar and mustard. Marinade the prawn in oil, smoked paprika and lemon juice. In a flat bottom pan, pan fry the fish with lots of butter and lemon. Steam the clams and mussels in some garlic, chardonnay and cream. Cool them down a little. Chargrill the prawn on super-hot coals or a grill plate on direct fire turning frequently. Also char the whole spring onion. In a bowl throw in all the vegetables and leaves. Dress with nouc cham. Place the fried Fish on the plate. Whole charred spring onion. Toss over the dressed salad. Place clams and mussels. Black garlic on a separate side with the smoking hot prawn. Grind fresh wasabi on the side. Garnish with fennel and dill leaves.