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Yoram Nitzan is one of Israel’s food pioneers. At Mul Yam he serves the freshest seafood he can source and treats it with the utmost respect. This elegant dish shows off the sweet, fragrant notes of the Bombay spice blend, which marries with lemongrass and cream to create a delicate curry sauce.
Yoram Nitzan, from "The Art of Blending" by Lior Lev Sercarz
½ cup plus 3 tablespoons extra-virgin olive oil
½ cup finely chopped shallot
3 tablespoons Bombay N.3 spice blend
3 stalks lemongrass (bottom few inches only), sliced crosswise into ¼-inch pieces (about 1 cup)
1 cup dry white wine
2 cups heavy cream
Salt and coarsely ground white pepper
2 heads baby bok choy
½ pound plum tomatoes—seeded cut into ¼-inch dice (1½ cups)
1 tablespoon thinly sliced basil leaves
1 tablespoon finely chopped cilantro leaves
2 teaspoons fresh lemon juice
1 pound shitake mushrooms, sliced ½-inch thick
10 young white or green asparagus stalks—trimmed and cut on the bias into ¼-inch slices
Six 6-ounce portions boneless, skinless turbot
In a small saucepan heat 1 tablespoon of olive oil over medium-low heat. Add the shallots and cook until softened, about 2 minutes. Add 2 tablespoons Bombay spice blend and the lemongrass and cook for another minute. Add the wine and reduce the liquid by half. Add the heavy cream and season with salt and cracked white pepper. Simmer over low heat until the liquid has reduced by one-third, about 15 minutes. Strain through fine mesh and set aside.
Bring a pot of salted water to a boil and prepare an ice bath. Blanch the bok choy for 1 minute, then shock in the ice bath. Drain and thinly slice.
In a small saucepan, heat ½ cup of olive oil with 1 tablespoon Bombay over low heat for 4 minutes; set aside.
In a bowl, toss the tomatoes with the basil, cilantro and lemon juice and season to taste with salt and pepper.
In a skillet, warm 1 tablespoon of olive oil over medium-high heat and add the mushrooms and asparagus. Cook for about 3 minutes or until tender. Add the bok choy and season with salt and pepper.
In a second skillet, warm 1 tablespoon of olive oil until lightly smoking. Season the fish with salt and pepper and cook over medium-high heat until cooked through, about 1 to 2 minutes per side. Remove the fish and set aside.
Divide the vegetables among plates and place the fish on top. Spoon the tomatoes on top of the fish. Spoon some of the cream sauce on the fish and a drizzle some of the Bombay-infused oil.
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