Moqueca Fish Pie Feast Ixta-belfrage 7th January Full menu
Moqueca Fish Pie Feast Ixta-belfrage
Moqueca Fish Pie Feast Ixta-belfrage 7th January Taster menu
Moqueca Fish Pie Feast Ixta-belfrage
Moqueca Fish Pie Feast Ixta-belfrage
Moqueca Fish Pie Feast Ixta-belfrage
Moqueca Fish Pie Feast Ixta-belfrage
Moqueca Fish Pie Feast Ixta-belfrage
Moqueca Fish Pie Feast Ixta-belfrage
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Moqueca Fish Pie

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£35.00
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£35.00
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Ixta Belfrage’s winter menu is a vibrant selection of dishes inspired by her Brazilian and Mexican upbringing – “these cuisines have shaped the way I cook,” says Ixta. 

To drink, Ixta’s spiced pear and rooibos tea can be enjoyed cold, with ice and lime, or warm – “it’s nice to heat it up and add a splash of booze – I like mezcal or tequila but whisky would work too.”

Ixta’s tostadas are inspired by Mexican Al Pastor (pork and pineapple) tacos. In her twist, she uses prawns, which she marinates in oil flavoured with paprika, garlic, chipotle and prawn shells. The prawns are cooked in the oil then combined with sharp, pickled onions and sweet, charred pineapple before being piled onto crunchy corn tostadas with a spoonful of zesty lime crema.

“For the main, I’ve taken Brazilian fish stew, moqueca, and topped it with mashed potato to make an English-style fish pie, perfect for winter” says Ixta. She starts by frying peppers, garlic, and tomatoes in palm fruit oil until soft. “Palm fruit oil is one of the most important ingredients in moqueca as it adds a ghee-like flavour with notes of carrot and paprika,” Ixta explains, ”in its commercial uses, (refined) palm oil has a bad reputation, but we’re using sustainably-sourced, fair trade, unrefined cooking oil, which is ubiquitous in Brazilian cuisine.” She adds coconut milk, lime juice, coriander and spring onions, along with prawns, and lightly-cured fish, then tops with mashed potato, ready to be baked. To finish, it’s garnished with batata palha (fried potato sticks) for added crunch.

To cut through the hearty fish pie, there’s crunchy gem lettuce tossed in a sharp lime dressing with plenty of fresh herbs, mild green chillies and sesame salt, and sweet, blanched spring onions with miso, chives and crispy onions.

Ixta’s dessert is a clever marriage of contrasting flavours and textures. The sweetness of the creamy white chocolate ganache is balanced by passionfruit, tangerine and a subtle hint of chilli, as well as a sharp passionfruit glaze. To finish, it’s scattered with a crunchy crumble topping, made with ginger biscuits, bitter dark chocolate chunks and a touch of warming cinnamon.