500 g of pintado
200 g of saffron threads
200 g of green peas
400 ml of water
Gum arabic (1% of total weight)
Salt
Black pepper
Parsley sprig
Curry powder
10 g of mocha powder
10 g of cocoa powder
1 clove
1 cinnamon stick
1 cardamom pod
1 anise star
10 ml of Sambuca liqueur
10 g of finely chopped black olive
5 ml of anchovy water
500 g of pintado
200 g of saffron threads
200 g of green peas
400 ml of water
Gum arabic (1% of total weight)
Salt
Black pepper
Parsley sprig
Curry powder
10 g of mocha powder
10 g of cocoa powder
1 clove
1 cinnamon stick
1 cardamom pod
1 anise star
10 ml of Sambuca liqueur
10 g of finely chopped black olive
5 ml of anchovy water
Cut the fish into 4 cm cubes and season with salt and pepper
Place saffron threads in a bowl with hot water (not exceeding 80°C)
Make an infusion, season, and let it sit for 3 minutes
Strain, cool, and reserve
Cook green peas for 1 minute and then place them in ice-cold water
Drain the water and reserve
Blend the saffron infusion with green peas in a blender for 3 minutes
Strain through a fine-mesh sieve, add gum arabic, and blend with a mixer
Curry powder:
In a small pan, mix all ingredients and simmer over low heat for about 20 minutes
Conclusion
Place the saffron mixture in a shallow dish to cover the bottom
Pan-fry the fish for 1 minute on each side until golden brown, then finish it off in the oven for 2 minutes
Place the fish over the curry sauce and finish with parsley sprig and curry powder.
