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Pan-fried Swordfish Steak on Carrot-Lobster Mousseline

From: Feature Story- Compass Rose Restaurant
Served with Crisp Sweet Potatoes and Tamarind Sauce
Serves 10

Ingredients:
10 pieces swordfish or blue marlin steaks, each weighing 200 grams
Salt and freshly ground pepper
Olive oil
Cilantro leaves for garnish
Red beet spaghetti

Carrot Mousseline:
3lbs carrots, peeled and roughly chopped
40 ml cream
1 pinch cumin
2oz butter
Salt and freshly ground pepper
1lb diced lobster meat

Crisp Sweet Potatoes:
3 sweet potatoes cut into thin slices
Oil for deep frying
Salt

Tamarind Sauce:
2tbsp butter
100 g shallots
2 tbsp sugar
2 tbsp tamarind pulp
1 sprig fresh thyme
¼ liter fish stock
½ liter port wine
¼ liter chicken stock
120 g butter
Salt and freshly ground pepper

For the fish stock:
60ml vegetable oil
200 g peeled chopped leeks
200g celery
200g peeled chopped onions
2 stalks lemon grass
100g peeled chopped shallots
2kg fish bones or fish meat trimmings
4 liters water
12g cilantro leaves with stems
12g parsley leaves with stems
30 g salt

Preparation:
For the carrot mousseline- cook the carrots in salt water until very tender, drain and puree by forcing through a fine sieve, or using a potato press. Heat the puree, then add the cream and the cumin and mix well. Add diced lobster and season to taste.

For the fish stock-heat the oil in a stock pot, sauté the leeks, onions, shallots and lemon grass for 2-3 minutes without letting them brown. Add the fish bones and allow to sauté for 2 minutes more. Add the water and the coriander leaves to the pot. Season with salt and bring the water to a boil. Reduce heat and allow to simmer at a low heat for 25 minutes. Constantly scoop off the scum that forms at the surface. Strain through a fine sieve or cheesecloth.

For the Tamarind Sauce-heat butter in a pan over medium heat, add shallots and sauté until soft then add the sugar, tamarind pulp, fish stock, and thyme and bring to a boil. Simmer to reduce the sauce by half, then add the port wine, bring to a boil and again reduce the sauce by half. Then add the chicken stock and reduce by half, season with salt and pepper and strain through a fine mesh sieve (if necessary thicken the sauce with cornstarch). Just before serving finish with the butter.

For the fish- Season the fish and grill until slightly underdone.

For the presentation:
Spoon the carrot-lobster mousseline on the serving plates, garnish with the snow peas. Place the fish in-front of the lobster mousseline. Drizzle the sauce around the plate and decorate with the crisp sweet potatoes, red beet spaghetti and fresh cilantro.