Paratha with cod, prawns and tom kha kai

Name: Paratha with cod, prawns and tom kha kai
Ingredients: Butter; Cod; Paratha natural; Herb butter blend; garlic oil; Prawns; 400 g Coconut cream 24%; 2 units.items Fresh kaffir lime leaves; 400 ml Asian bouillon; 200 ml Pasteurized egg white; 20 g Tom kha ka paste

This spicy paratha is puffed up in the oven, with spiced butter, cod and prawns.

This spicy paratha, also known as Indian flatbread, is puffed up in the oven, brushed with a spiced butter, and filled with cod and prawns. The dish is completed with a foam of tom kha kai and kaffir lime leaf.

This dish is delicious with, for example, a Chenin Blanc wine.

Ingredients

Butter

Cod

Paratha natural

Herb butter blend

garlic oil

Prawns

400gCoconut cream 24%

2units.itemsFresh kaffir lime leaves

400mlAsian bouillon

200mlPasteurized egg white

20gTom kha ka paste

Preparation

Cut the paratha dough to the desired size. This is easiest when the dough is still frozen.
Bake from frozen at 220°C in the oven with 'high fan' so the dough rises well.
Turn the dough halfway through so it bakes nicely on both sides.
Melt butter with the spice mix to your own taste.
For service, poke a hole in the dough and brush it with the 'herb butter'.
Fill the paratha with grilled cod and prawns.
Brush the paratha with some garlic oil and briefly torch with a blowtorch.

Heat the coconut cream and let the kaffir infuse in it.
Blend this together with the stock and curry paste.
Strain the mixture and add the egg white.
Pour into a siphon, charge with cream cartridges, and keep the siphon warm at 65°C.
Spray the espuma onto the filled paratha.