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Fillet of Stuffed Ihi and its Puree of Umara and Crusty of Fei

From: Port of Call-Lotus Restaurant, Tahiti
Serves 4

Ingredients:
2,400 kg fillet of Ihi (lagoon fish)
8 kg culin caul
Salt and pepper

For the stuffing
350kg mahi mahi
500 kg liquid cream
2 eggs
5 kg herb puree

For the puree:
1 kg sweet potatoes
2 eggs
50 kg salt and pepper

For the crusty of fei:
150 kg fei

Sauce:
Butter and red wine
This sauce is composed of reduction of red wine and red port mixed with melted butter.

Preparation:
Cook the Umara in hot water and let it cool down and peel. In one bowl, Mix the following ingredients: Cooked umara, seasoning, eggs, salt and pepper, you can add a muscade nut. Keep refrigerated.

Scale the fish and cut into nice boneless fillets.

Make the stuffing with mahi mahi, liquid cream, eggs, salt, pepper, and lemon juice. Stuff the fish and wrap individually on the culin caul. Keeps cool.

Peel the fei, cut them into fine slices, and fry them in and oil at 150°.

How to dress the plate:
With 2 big spoons design a nice dumpling of umara and pan fry them on a light fire. Dispose them on the top of a plate.

Pan fry the fish and put it on the same plate.

Decorate with the crunchy chips of fei.

Cover the plate with the red wine and melted butter.