Dine Griddled mullet, stewed peppers and cilantro mash at Galadari

Chef S.H.I. Salih

Chef S.H.I. Salih, the Executive Chef at Galadari, has given us tips to prepare griddled mullet, stewed peppers and cilantro mash with citron butter and pepper sauce.
Chef Salih, who started his career at Cinamon Grand Colombo (former Oberoi) in 1993, joined the hotel school while working there. He has worked for several years in Oman and Dubai before joining Galadari.
Ingredients:
Mullet 180g
Boiled potato 120g
Coriander leaves 05g
Peppers 130g
Butter 75g
Pepper sauce 25 ml
Lime 01
A pinch of salt
A pinch of white pepper
Method:
Season the mullet and sear. Cook till done. Mash the boiled potatoes. Lay the mullet on the bed of mash potato. Stew the pepper. Garnish with coriander leaves. Serve with stewed peppers and lemon butter sauce / pepper sauce.
How to stew the pepper
Cut the green pepper into julienne. Heat the butter in a pan. Put green pepper, salt and white pepper powder into it. Reduce the heat till the pepper is stewed.
How to prepare butter sauce
Take a pan. Put white wine, chopped soft onions and reduce the quantity of white wine till the wine is absorbed to the onion. Take the pan out of the fire and put butter cubes and keep whisking till the butter melts gradually due to the heat of the pan. Season with salt and pepper and if necessary with lime juice. Whisk the sauce briskly.