Totalement Toqués - Episode 2 - Oven-baked mahi-mahi fillet with coconut and bell pepper sauce

Second episode of your web series "Totalement Toqués". It's now Chef Julien Goutret's turn to reveal an iconic recipe from the Captain Jack's - Restaurant des Pirates restaurant.
As part of the launch of the new Meal Plan offer for our guests, the Cast Culture and Communication team, in partnership with the Food and Beverage team, invites you to discover its new web series "Totalement toqués". Through six episodes, we will present six iconic dishes of our resort, which are now included in the "Standard Meal Plan" offer!
In this second episode, Chef Julien Goutret from the Captain Jack's - Restaurant des Pirates restaurant at Disneyland Park reveals the recipe for his secret sauce used for oven-baked mahi-mahi fillets, with coconut and bell pepper sauce. Immediate departure for the Caribbean!
Ingredients to prepare a meal for two:
3 bell peppers (red, yellow and green)
A bunch of white onions
5 thin carrots
25 cl of coconut milk
10 cl of coconut oil
200 g of tomato purée
5 g of cinnamon sticks
5 g of star anise
¼ bunch of thyme
3 cloves of garlic
50 g of galangal
150 g of rice
25 g of dried black beans
2 portions of mahi-mahi
Preparation:
• Prepare your mahi-mahi portions, chop the bell peppers, onions and carrots, and set aside in a cool place.
• Prepare two pans of hot water and soak the galangal for at least 15 minutes. Add the star anise, cinnamon, the thyme and, if you like, a bay leaf. Let infuse.
• Bring to a boil. Pour the black beans (average cooking time 30 minutes) into one pan and the rice into the other (average cooking time 12 minutes). Brush the mahi-mahi fillets with coconut oil on a baking sheet with parchment paper. Put in the oven at 180°C for 7 minutes.
• Heat the coconut oil in a frying pan. Add the peeled garlic cloves, then the onions. Brown them, then add the carrots and bell peppers. Fry for 5 to 10 minutes, then add the tomato sauce and, off the heat, add the coconut milk and stir.
• Arrange the mahi-mahi fillet on your plate and pour the coconut and bell pepper sauce over it. Serve it with the rice and black beans, seasoned with a drizzle of olive oil.
Do you want to compare versions and compete with our chef? Come and try this dish directly at our Captain Jack's - Restaurant de Pirates restaurant!

[@eijkel22]

The best chef 🧑‍🍳

[@nounourscaverne1451]

Je l’ai mangé lors de mon dernier passage à Disneyland Paris, il était délicieux

[@bradatdlp]

Came here 4 days ago (sadly home now) and I enjoyed this dish so much, I'm so glad there's a recipe online, from the official Disneyland Paris channel too. I'll be attempting to make this at home. One of the nicest dishes I had all holiday! :)

[@marypoppins4934]

Cela me donne grande envie de tester la recette...Merci beaucoup 🙏

[@Milou.M.2520]

J'adore cette série 👍👍 bravo Dlp de mettre en avant un corps de métier qui parle à tous le monde et qui contribue à rendre nos expériences inoubliables

[@LaBretonn]

Encore MIAM MIAM 😋🤩

[@andrewood21]

ce plat typique venu tout droit des Caraïbes à l'air d'être une pépite👌😋🤩
Merci chef de montrer votre savoir faire et de nous immerger dans ces régions🤩🤩🤩
J'attends avec impatience ces autres courtes vidéos de ce style qui présente un restaurant à thème avec sa spécialité culinaire👏👏👏😁👍

[@michaeltorikian7888]

Excellent restaurant! 👍🤣

[@marcuscheng2507]

Looks good!

[@Laura-cf3nw]

Bonjour est ce que vous avez si vous allez faire la salade de quinoa ou le Colombo de poulet ? Merci d’avance