If you want to seriously impress, this appetizer is the one to make. The rosette shape is created with a handheld rosette waffle iron.
2 ½ cups water
1 cup chopped beets
1 cup gram flour
¼ cup chopped coriander
1 tsp salt
½ tsp garlic puree
Canola oil for frying
In a saucepan, bring two cups of water to a boil. Add the beets to the saucepan and cook for about 20 minutes or until the beets are tender. Remove from heat and let the beets and water cool.
Place the cooled beets and water from the saucepan into a blender. Add half a cup of cold water to the blender and puree.
In a mixing bowl, combine the gram flour, coriander, egg, salt, garlic puree, and pureed beet mixture.
In a small pot, heat oil over medium to high heat. Place the waffle iron into the pot to heat for one minute.
Holding the handle of the waffle iron, dip the iron into the batter, ensuring it does not go above the edges. Hold it in the pot of oil for about 30-50 seconds or until the batter is cooked.
If the rosette is detached from the waffle iron, remove it and place on a paper towel–lined tray to absorb the excess oil. If it did not detach, remove the rosette by gently prying it off with the tip of a knife and place on the tray.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).