<p>With immense passion for food and its technical nuances, my journey began as an intern at restaurants that served local and European cuisines in Australia. I turned my passion into profession by completing my diploma de cuisine from Le Cordon Bleu, London. I identify my expertise in modern French as well as British cuisine. I have trained under Michelin star chefs. Later, I started in India with Olive Bar & Kitchen. <br /><br /></p>.<p>My signature dish, slow braised pork belly with figs and grain mustard is inspired by my idol Marco Pierre White and his famous pig trotters. Subsequently, I moved on to Le Bistro du Parc and A Ta Maison (ATM) to set up open and run kitchens. Now, I run Hollybellywhich is a food boutique that provides gourmet catering services for any event with my co-founder and childhood friend Janeya (Khanna). We have a ‘Food by Mood’ concept wherein the menu is not pre-decided and gives the freedom to customise one’s menu according to the occasion and mood. Particularly, we concentrate on French-European inspired meals for a bellyful experience.<br /><br />Here is a recipe from my kitchen. Pan-seared Mackerel, which is served with pea and mint sauce along with tartare of cucumber, green zucchini, green apple and fresh shaved fennel. <br /><br />Recipe<br /><br />Pan-seared Mackerel<br /><br />Ingredients<br />Mackerel 2 filet<br />Fresh green peas 100 gms <br />Mint springs 2 <br />Green apple 1/4th part <br />Small green zucchini 1 <br />Small Lebanese <br />cucumber 1<br />Small bulb of fennel 1 <br />Salt to taste <br />Pepper <br />Double cream 90 ml<br />Water 50 ml<br />Olive oil <br />Butter 1 tbsp <br /><br />Method <br /><br />For pea and mint sauce<br /><br />Put 1/2 tea spoon of butter in a sauté pan. Heat the pan till butter starts boiling. Add peas at this stage and cook them <br />further.<br />Add mint sprigs followed by salt and pepper. <br />Give it a toss and add <br />water.<br />Once water has evaporated, add double cream and reduce it down till there is two table spoon worth of cream left.<br />Blitz this in a blender and cool the puree down. If it is too thick, you can add a splash of water.<br /><br />For cucumber, apple and zucchini tartare:<br />Dice the apple, zucchini and cucumber.<br />Keep them in cold water. <br />For cooking and assembling the dish:<br />Heat up a pan with olive oil.<br />Cook the fish skin side down.<br />Don’t turn the fish in flesh side. <br />Put salt and pepper on the skin.<br />Cook it on low heat.<br />Heat the sauce in sauce pan. <br />Pour sauce to cover up the base of a deep plate.<br />Place the two fillets on top of one another.<br />Shave fresh fennel on fish for garnish. <br />Drain tarter of apple, cucumber and zucchini and add salt and pepper as per tartare and place them around the fish. <br />Bon appetite!<br /><br />Prep time- 25 mins <br />Cooking time - 5 mins<br /><br /><br />Rishi Bhardwaj<br /><br />As told to Jayashree Narayanan </p>
<p>With immense passion for food and its technical nuances, my journey began as an intern at restaurants that served local and European cuisines in Australia. I turned my passion into profession by completing my diploma de cuisine from Le Cordon Bleu, London. I identify my expertise in modern French as well as British cuisine. I have trained under Michelin star chefs. Later, I started in India with Olive Bar & Kitchen. <br /><br /></p>.<p>My signature dish, slow braised pork belly with figs and grain mustard is inspired by my idol Marco Pierre White and his famous pig trotters. Subsequently, I moved on to Le Bistro du Parc and A Ta Maison (ATM) to set up open and run kitchens. Now, I run Hollybellywhich is a food boutique that provides gourmet catering services for any event with my co-founder and childhood friend Janeya (Khanna). We have a ‘Food by Mood’ concept wherein the menu is not pre-decided and gives the freedom to customise one’s menu according to the occasion and mood. Particularly, we concentrate on French-European inspired meals for a bellyful experience.<br /><br />Here is a recipe from my kitchen. Pan-seared Mackerel, which is served with pea and mint sauce along with tartare of cucumber, green zucchini, green apple and fresh shaved fennel. <br /><br />Recipe<br /><br />Pan-seared Mackerel<br /><br />Ingredients<br />Mackerel 2 filet<br />Fresh green peas 100 gms <br />Mint springs 2 <br />Green apple 1/4th part <br />Small green zucchini 1 <br />Small Lebanese <br />cucumber 1<br />Small bulb of fennel 1 <br />Salt to taste <br />Pepper <br />Double cream 90 ml<br />Water 50 ml<br />Olive oil <br />Butter 1 tbsp <br /><br />Method <br /><br />For pea and mint sauce<br /><br />Put 1/2 tea spoon of butter in a sauté pan. Heat the pan till butter starts boiling. Add peas at this stage and cook them <br />further.<br />Add mint sprigs followed by salt and pepper. <br />Give it a toss and add <br />water.<br />Once water has evaporated, add double cream and reduce it down till there is two table spoon worth of cream left.<br />Blitz this in a blender and cool the puree down. If it is too thick, you can add a splash of water.<br /><br />For cucumber, apple and zucchini tartare:<br />Dice the apple, zucchini and cucumber.<br />Keep them in cold water. <br />For cooking and assembling the dish:<br />Heat up a pan with olive oil.<br />Cook the fish skin side down.<br />Don’t turn the fish in flesh side. <br />Put salt and pepper on the skin.<br />Cook it on low heat.<br />Heat the sauce in sauce pan. <br />Pour sauce to cover up the base of a deep plate.<br />Place the two fillets on top of one another.<br />Shave fresh fennel on fish for garnish. <br />Drain tarter of apple, cucumber and zucchini and add salt and pepper as per tartare and place them around the fish. <br />Bon appetite!<br /><br />Prep time- 25 mins <br />Cooking time - 5 mins<br /><br /><br />Rishi Bhardwaj<br /><br />As told to Jayashree Narayanan </p>
