In honour of the passing of His Majesty King Bhumibol the Great - much loved Monarch of Thailand -- Chefs of Le Cordon Bleu Dusit Culinary School have prepared two dished -- one Thai and one French -- in honour of His Majesty's extraordinary life.
The main ingredient in both recipes is the well-known NIL fish. An amazing story lies behind the NIL fishes' journey to Thailand. In 1965, Crown Prince Akihito of Japan, before he became the Emperor of Japan, presented 50 NIL fish to His Majesty King Bhumibol to take back to Thailand to be raised and bred in specially made ponds at Chitralada Palace.
The King wanted to breed this high protein, tasty fish at a reasonable cost so that His people -- particularly those in the countryside, far from seas or rivers - could enjoy eating it. The NIL fish was easy to breed and reproduced quickly thereby allowing the King to realise his dream of providing his subjects with a new and tasty high protein food source.
Our Thai chef and French chefs have prepared two recipes using NIL Fish in honour of His Majesty's extraordinary love and dedication for His people.
Rolled steamed herbal Pla Nil served with tomato sauce and seasonal vegetables
NIL Fish on Zucchini and Caviar Crust, Tomatoes Guimauve, Sweet Corn Cremeux