Blackend Perch with Mango Chutney

Recipe Contributed by Toby Chan at the 2019 Catch and Cook Competition

Ingredients

FISH

• 3 artichokes

• 2 cups brussel sprouts

• 6 oz smoked bacon

• 2 tbsp brie

• Blackening spices

• Salt and pepper

• High Smoke Point Oil

CHUTNEY

• 3 mangos

• 4 oz ginger

• 5 garlic cloves

• 1.5 cups orange juice

• 3 lemons juiced

• 1 lemon zest

• 1 red bell pepper

• 3 thai chilis

• 4 shots coconut rum

• 1 half cup of sugar

• Salt and pepper

Method

CHUTNEY: In a large saucepan, dice mangos bell pepper and add minced garlic, ginger, orange juice, lemon juice and zest to medium heat. Pierce Thai chilis, add rum, sugar, salt and pepper. Cook on medium heat for about 1.5 hours or till most of liquids are gone.

VEGGIES - peel and de-fur artichoke. Blanch in salt water until just before soft. Blanch Brussel sprouts in salt water as well. Render down bacon remove excess oil and add Brussel sprouts, salt, pepper. Drizzle artichokes with olive oil, salt and pepper then pan fry or grill on high heat for a few minutes. 

FISH: Dust with your favorite Blackening season and pan fry with oil hot and fast!