- four 150 g / 5¼ oz zander steaks
- 80 g/ 2¾ oz haricot beans (soak in cold water the night before)
- 4 small carrots
- 15 cl/5¼ fl oz shellfish juice
- 10 g/½ oz lard
- 10 g/½ oz coconut powder
- 10 cl/3½ fl oz single cream
- 5 cl/1¾ fl oz coconut milk
- 2 pinches of tandoori powder
Cook the haricot beans, starting in cold water and simmer for an hour. Make sure they are not allowed to boil. Halfway through cooking, add salt and the lard. Add the tandoori powder when cooking is finished.
Peel and boil the small carrots.
Cook the 4 zander steaks in a non-stick frying pan.
Reduce the shellfish juice, add the cream and then the coconut milk just before serving.
Arrange the haricot beans, add the sauce and zander and roll the carrots in the coconut powder.