We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.
As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.
About the recipe:
This is one of those recipes that still charms me after all these years as a chef. For a long time, I have been working on marrying the subtle flavours of highly prized Western ingredients (such as truffles) with the flavours of Indonesia. This recipe is a good example of what we have been able to achieve. The exotic combination of truffles, torch ginger and pomegranate conspires to produce a truly tantalising dish, one that is truly worth the time and effort we’ve put into its creation. There are many such heavenly marriages made at Mozaic, but you’ll have to come to our restaurant to try them all.
Ingredients:
Pata Negra
- 8 slices pata negra ham, thinly sliced
Fish
Purple Carrot Purée
Coulis
Garnish
METHOD
For the pata negra, preheat the oven to 160°C. Set aside 4 slices for later use. The remaining 4 slices are to be made into crispy pata negra. Line a baking tray with a silicone mat or baking paper and place the ham slices on it. Lay another silicone mat on top of the ham. Bake for 15–18 minutes, or until dry and crisp. Allow to cool to room temperature and store in an airtight container.
To marinate the fish, season the pieces of coral trout with half the truffle oil, salt and pepper. Place 2 black truffle slices on top of each piece of fish and wrap them individually with cling film. Refrigerate. For the salad, char-grill one side of the watermelon on a very hot grill for few seconds, or until there are dark, criss-cross grill marks on the fruit (don’t grill the other side). Chill immediately in the refrigerator to stop the cooking process (the watermelon must remain crunchy). When cold, cut it into cubes and set aside at room temperature.
To make the purple carrot purée, simmer the carrots in pomegranate juice with the butter and a little salt, until the carrots are tender. Blend everything into a smooth purée in a processor and strain. Adjust the texture of the purée with a little pomegranate juice, so it’s nice and smooth. Season to taste with salt and pepper, then set aside. For the coulis, boil the pomegranate juice and the ginger flower until it has reduced to approximately 60 ml, and its consistency is suitable for plate decorating. Strain and set aside.
To cook the fish, steam the trout in the cling film until it’s cooked rare (approximately 4–5 minutes for 40 g pieces and 7–8 minutes for 80 g pieces). Meanwhile, assemble the watermelon salad by tossing the grilled watermelon cubes and pomegranate seeds with the truffle oil, chives, salt and pepper to taste. Drizzle each plate with the coulis, and arrange the salad and 2 small scoops, or quenelles, of purple carrot purée on each plate. Remove the cling film from the fish, then season it with sea salt and the remaining truffle oil. Arrange 2 pieces of fish on each plate. Garnish with 1 slice of fresh and 1 slice of crispy pata negra ham, and fresh herb sprigs.
T I P S
At Mozaic, we make our own truffle oil. We fill a jar with truffles, cover it to the brim with salad oil, seal the jar, and place the jar in the freezer for 2–3 weeks before using the oil.
We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:
Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!
Warm regards,
The Mozaic Team
