100 grams of Basa fish Fillet           

10 grams of basil                                

Garlic paste

Salt and pepper to taste

80 grams of refined flour               

Thyme

4 small slices of brinjal                             

Salt and pepper to taste

40 ml of olive oil

Refined oil for frying

For the Sauce:

30 ml of white wine

40 gram of butter

10 ml of lime juice

5 grams of chopped garlic

Salt and pepper to taste

Finely chopped parsley

Marinate the Basa fillet with salt pepper, lime juice and olive oil. Slice the brinjal and mix it well with salt, pepper and lime juice. Then roll it in refined flour and deep fry. Cook the slices in refined oil in a fryer. Grill the fish and keep it aside. Heat the frying pan and add butter, chopped garlic, and sauté it. Then add white wine, and chopped basil. Reduce the mixture to its half quantity.  Add lime juice and continue reducing it. When the sauce begins to thicken, turn off the heat. To assemble the dish, by making a layer of a fish and brinjal on a clean plate and topping it with the sauce. Garnish with finely chopped parsley and red and yellow bell pepper and serve with exotic green vegetables.

Chicken breast 100 grams

Clarified butter for browning 40 grams

Garlic paste

Salt and pepper to taste

Spinach

Cheese

Onion

Garlic

For the sauce:

Sliced mushrooms

Shallot, small dice

Cognac 30ml

White wine 30 ml

Chicken stock 50ml

Tomato concasse 40 gram

Unsalted butter 40gram

Salt and pepper to taste

Finely chopped tarragon

Stuff the chicken breast with sautéed spinach. Next mix all the ingredients of the sauce, along with measured wine and cognac. Season the chicken with salt and pepper. Grill the chicken in a large sauté pan. Heat clarified butter and add mushrooms slices and sauté the mushroom slices. Cook for about two minutes then add the chopped shallots and sauté it for another couple of minutes. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add white wine. Reduce it by half.  Add the stock to the mushroom mixture and continue reducing it. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated add the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken from the Pan. Slice the chicken breast. Place it on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve with fennel mash potatoes and exotic green vegetables.