Welcome to the Mozaic Post-Dining Experience

Thank you for dining with us!

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.

Exclusive Content for Our Valued Guests

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.

Special Recipe: Vanilla-Roasted Gindara, Braised Endives And Wild mushrooms With Grape-Red Wine Reduction And Aromatic Ginger Sauce

 

Ingredients:

  • Red Wine Reduction
    1 lobster head or 10 prawn heads
    3 cloves garlic, roasted, see Techniques (page 140) 375 ml good pinot noir
    500 g dark muscat-style grapes
    salt, to taste
  • Endives
    1 tsp coriander seeds
    35 g butter
    300 g Belgian endives, leaves picked, core discarded 1 vanilla bean, seeds only
    1 tsp icing sugar
    salt and white pepper, to taste
  • Ginger Sauce
    1 tbsp soya sauce
    1 tbsp balsamic vinegar
    1 tsp tomato ketchup
    100 g cold butter, cubed
    salt, to taste
    100 g ginger, juiced
  • Mushrooms
    2 tbsp salad oil
    25 g butter
    300 g seasonal wild mushrooms, cleaned
    salt and white pepper, to taste
    2 pinches thyme leaves
    2 tbsp shallots, chopped
  • Fish
    480 g gindara fillet, 6 x 80 g or 3 x 160 g portions 1½ vanilla beans, split
    salt and white pepper, to taste
    2 tbsp salad oil
    50 g butter
    sea salt, to taste
  • Garnish
    6 fresh herb sprigs of your choice

 

METHOD
To make the red wine reduction, roast the garlic and lobster head in a 180°C oven until lightly browned. Place them in a large saucepan with the grapes, wine and a pinch of salt. Bring to the boil and simmer gently until all the grapes have popped open. Strain through a coarse sieve and push down on the mixture to extract all the juices. Reduce the sauce so it’s slightly thick and suitable for drizzling on a plate. Strain through a fine-meshed strainer, then season to taste with salt and a little red wine as needed.

To prepare the endives, dry roast the coriander seeds in a pan until they’re fragrant, then lightly crush them. In a large pan, melt the butter over medium heat. When it’s hot and bubbling, add the endives, icing sugar, coriander seeds and vanilla seeds. Allow the endives to cook gently until they are golden-brown and caramelised evenly. Season with salt and pepper, then set aside.

For the ginger sauce, put the soya sauce, balsamic vinegar and tomato ketchup in a saucepan and stir to combine. Bring to the boil, then take off the heat. Add the cold butter 1 tbsp at a time, whisking continuously. As you add the butter, the sauce will cool. Keep the sauce warm by placing the pan over a hot water bath or close to (but not over) the stove-top flame, and continue to add the butter. When all the butter has been incorporated, season to taste with salt and then add the ginger juice. Keep the sauce warm in the hot water bath until you are ready to serve. The ginger flavour will be slightly overpowering, but don’t worry – only a very small amount of this sauce is used.

To prepare the mushrooms, heat the oil and butter in a pan over medium heat. When the butter begins to bubble, add the mushrooms and allow them to colour lightly all over, then add salt and pepper to taste. Add the shallots and thyme, and remove from the heat so the shallots don’t burn. Allow the shallots to cook gently in the residual heat of the pan. Keep warm.

To cook the fish, preheat the oven to 180°C. Split the vanilla beans in half, and cut the whole bean in half lengthwise; you should have 6 pieces. Season the fish portions with salt and pepper, and poke a piece of vanilla into each portion so that it goes through the fish. Heat the oil in an ovenproof pan and when it begins to lightly smoke, add the fish. Place the pan in the hot oven and bake for 6 minutes. Remove from the oven and add the butter to the pan, basting the fish with the hot butter. Remove the fish from the pan, season with sea salt and prepare to serve immediately.

To assemble, place a spoonful of the red wine reduction in the centre of each preheated plate or bowl. Place a spoonful of the endives on the reduction and a piece of fish on top. Top the fish with the mushrooms. Using a hand blender, emulsify the ginger sauce to lighten it and create a light foam. Place a spoonful of foam on top of each fish portion. Garnish with a fresh herb sprig and serve immediately.

T I P
Gindara has different names all over the world. In Australia it’s called butterfish, in the US it’s called escolar; here in Bali it’s called ikan setan, which oddly means “satan fish” (I’m not really sure why), and in Japan it’s called shiro. It’s an extremely rich and fatty fish that is very difficult to overcook. It’s a great fish to roast or grill as it remains moist longer than most other types of fish.

Stay Connected

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

Partners

cross