Marlin Curry

Marlin Curry
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 10 oz
    (300 g)

    marlin loin, cut into 1

  • 1/2 cup
    (125 mL)

    grapeseed oil

  • 2 Tbsp.
    (30 mL)

    chopped, dry shallots

  • 1 tsp.
    (5 mL)

    garlic

  • 1 cup
    (250 mL)

    seedless green grapes

  • 2

    kiwis

  • 1/2 cup
    (125 mL)

    peeled, crushed fresh pineapple

  • 1

    ripe banana, peeled

  • 2

    granny smith apple, diced

  • 1/2 cup
    (125 mL)

    white wine

  • 2 Tbsp.
    (30 mL)

    curry powder

  • 1/2 tsp.

    turmeric

  • 1 Tbsp.
    (15 mL)

    corn starch

  • 4 cups
    (1 L)

    vegetable or fish broth

  • 1/4 cup
    (60 mL)

    red pepper

  • 8

    miniature corn on-the-cob, sliced

  • 4

    green onions

  • 2 tsp.
    (10 mL)

    fresh chervil

  • 2 tsp.
    (10 mL)

    chopped baume or lemon balm

Preparation

Brown the cubed fish in half the oil for 2 minutes. Set aside.

In the remaining oil, brown the shallots and garlic. Add the fruits and cook for 3 minutes. Pour in the white wine and reduce to half.

Process the fruit mixture in a food processor until the texture is a smooth purée. Set aside.

Dissolve the curry powder and cornstarch in some cold broth. Set aside.

Heat the broth. Add the puréed fruit. Heat for 1 minute.

Thicken with the dissolved cornstarch mixture. Add the fish and simmer for 3 minutes.

Add the pepper, corn, green onions, chervil and lemon balm. Heat for 3 minutes. Serve right away.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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