Executive chef Brian Scheehser sweats diced leek and onion, stirs in a madras curry spice blend, heats it through and then adds fish stock and heavy cream. He heats that up, but doesn’t boil it, and then purées the mixture.Separately, he mixes charred diced tomatoes with brown sugar, red wine vinegar, salt and pepper and then simmers that over a very low flame to reduce for between 45 minutes and an hour. As he takes it off the flame, he adds a julienne of mint and then spreads the mixture ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.