Bream, Tamarind and Jalapeño Papdi Recipe - Great British Chefs

Ingredients

• 1 sea bream
• 1 dash of olive oil
• 300g of plain flour
• 100g of chakki atta flour, (wholemeal)
• 5g of kosher salt
• 280g of whole milk, warmed to 40ºC
• 20g of ghee, warmed to 40ºC
• vegetable oil, for deep-frying
• 50g of egg white
• 15g of dashi vinegar
• 100g of jalepeno juice
• 400g of grapeseed oil
• 1 lime, juice and zest
• 5g of salt
• 10g Pre-hydrated Xanthan Gum (10g water mixed with 0.2g xanthan gum)
• 25g of grapeseed oil
• 25g of coconut oil, gently warmed
• 15g of tamarind extract
• 25g of mustard oil, (cold pressed)
• 25g of lime juice
• 5g Lime leaf chaat masala (or any store bought chaat masala with dried lime leaves added in)
• 1 semi-dried tomato
• 1 watermelon radish, julienned and placed in ice water to crisp up
• 1 handful of coriander leaves, julienned
• 1 Bombay onion, julienned and placed in ice water to crisp up
• dianthus flowers, petals picked
• 1 green chilli, finely sliced
• Maldon salt to taste