Young Turmeric Bekti with Chenin Blanc

Ingredients

Baby fennel, 1 bulb
Young turmeric, 1 piece
Bekti, 180 gms
Juice of 1 lemon
Late harvest Chenin Blanc, 45 ml
Kokum, 10 gms
Ajwain, 2 gms
Jalapeno, 10 gms

Method

Infuse the young turmeric in warm oil to extract the colour and flavours. Make a marination of the flavoured oil, fennel puree and lemon juice and salt. Marinate the fillet and pan sear in a frying pan. Seal both the sides and bake at 180 degrees C. Cook till the core temperature reaches 60 degrees. Reduce the Chenin Blanc and the kokum together with a little ajwain and jalapeno, till it forms a glaze. Saute some spinach and assorted leaves to form the base. Place the cooked fish on top of this and lightly drizzle some of the reduction. Garnish with a lemon wedge and a dill sprig.
Note: Other serving options — make a dry okra and garlic sabzi and serve the fish on it with the drizzle.

Source: TOI