Sylvain Dubreau is a renowned chef that specialises in freshly caught fish and shellfish.

Sylvain started his climb up the gastronomic ladder under famous chefs such as Dominique Bouchet (Le Moulin de Marcouze), Guy Martin (Le Grand Véfour) and Manuel Martinez (La Tour d'Argent). He has since worked at Maison Prunier and has spent the last five years in the kitchens of Hôtel de Crillon, where he became Sous Chef to Dominique Bouchet. He is currently based at at the Hilton Mauritius Resort & Spa.

Roasted fillet of "Bourgeois" with a hint of curry

1 hr 30 minutes

Difficult

For the Fish:

• 1kg Bourgeois fish fillet
• 180g Eggplant
• 300g Tomato
• 180g Zucchini
• 150g Cucumber
• 500g Pineapple
• 10g Chopped ginger
• 15g Coriander
• 100g Unsalted butter

For the Tuile:

• 70g Chickpea flour
• 10cl Olive oil
• 100cl Water

For the Sauce:

• 150g Chicken bones
• 1lt Chicken stock
• Olive oil
• Salt, pepper and curry powder

Preparation:

1. Cut the fish fillet into 180g portions.
2. Dice the eggplant and zucchini into 5mm pieces, including the skin.
3. Heat the vegetable oil in a heavy deep saucepan to 375 degrees F.
4. Peel the cucumber and pineapple, then cut into 5mm cubes.
5. Trim the tomato, remove the seeds and then dice it into 5mm pieces.

Method:

1. Heat a non-stick pan, add olive oil and pan-fry the fish for about 5 minutes on one side.
2. Finish in the oven for a further 10 minutes at a temperature of 180ºC.
3. Add the vegetables, butter, ginger and curry powder to the pan and fry for a few minutes.
4. Season with salt and pepper.

Tuiles:

1. Sieve the chickpea flour and mix with warm water, 3 tablespoons of olive oil, salt and pepper.
2. Set aside for about an hour.
3. Heat a frying pan, add olive oil, then pour the mixture.
4. Cook until golden brown, then turn over and cook the other side.

Sauce:

1. Cut the chicken bones into pieces and sauté with olive oil until golden brown.
2. Add chicken stock and let the liquid reduce to one third.
3. Strain and finish by adding the butter.
4. Set the sauce aside, ensuring it is kept hot.

Dressing:

1. Place the cooked vegetables at the top of the plate, then add one tuile.
2. Repeat this process twice more.
3. Place the fish fillet in the centre of the plate and pour around the chicken jus.