Sailfish & Marscapone Terrine Over Caraway Ugali Chips
 
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I discovered this beautiful sailfish on the north coast of Kenya in Watamu whilst filming Tales from the Bush Larder. The highlight of the episode for me was learning the intricate technique of smoking the sailfish. It is most definitely an art and being shown the skill that is required was fantastic from a culinary perspective. Ugali is a staple food of Kenya, however it is normally served in the form of a thick porridge. It was really fun therefore to prepare it for the fishermen in a way they had never tried it before. Ugali chips – a winner!
Author:
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
Ingredients
  • 200g smoked sailfish, thinly sliced
  • 1 tub mascarpone cheese
  • 1 bunch rocket
  • 2 tbsp creamed horseradish
  • 100ml olive oil
  • 2 tsp capers
  • 2 cloves garlic thinly sliced
  • 50ml lemon juice
  • 1 tbsp honey
  • 2 tsp diced red pepper
  • Ugali Chips
  • 200g Ugali flour (white cornmeal flour)
  • 200ml milk
  • 50ml cream
  • 50gms butter
  • 4tsp toasted caraway seed
  • salt n pepper
Instructions
  1. To make the mousse is very simple.
  2. Add the mascarpone, roughly chopped rocket, creamed horseradish, and a squeeze of lemon juice to a food processor.
  3. Gently mix till they all come together and form a simple mousse. Season to taste.
  4. To Create The Terrine:
  5. Get a large circular ramekin and line it with cling film. Make sure the edges are covered and the cling film is overlapping.
  6. Then, place slices of sailfish over the cling film, in doing this you’ll also be lining the ramekin with sailfish too.
  7. Gently spoon the mascarpone mix into the ramekin and then cover with the sailfish to form an encasement. Place in the fridge.
  8. To make the dressing:
  9. very gently heat the olive oil and fry the capers, peppers plus garlic.
  10. Then deglaze with lemon juice and add some crushed black pepper.
  11. To Make the Ugali Chips
  12. heat the mil oil and butter and bring to the boil
  13. Slowly add the Ugali flour and whisk. It will begin to thicken
  14. Once all the Ugali has been added, add the caraway seed and continue to cook, continuously stirring till the mixture forms a very thick porridge.
  15. Turn this out onto a butter greased baking tray and spread out to for a 2 cm thick, even cake.
  16. Allow this to cool for 15 minutes- it will set
  17. Cut into thick chips and deep fry till golden brown.
  18. To serve:
  19. Remove the terrine from the fridge and serve over some the Ugali chips with fresh rocket and the warm dressing.
Recipe by Chef Kiran Jethwa at https://www.kiranjethwa.net/recipes/watamu-sailfish/