Recipes from Chef William Sellner from the International Polo Club

Recipes from Chef William Sellner from the International Polo Club

Pan-Seared, Wild-Caught Sea Bass

Cauliflower, Potato, Green Onion Pakora, with Coriander and Mint Sambal

Micro Salad

Tangerine Sea Salt

Yield: 4pp

For Sea Bass

4 5-ounce portions

Coriander and mint sambal

1 shallot (minced)

1 2-inch piece of ginger (cleaned, bruised)

4 garlic cloves (bruised)

4 green chilies (halved, 2 seeded)

1 bunch fresh mint

1 bunch fresh cilantro

1/2 cup unsalted cashews

1 1/2 cups grape seed oil

2 Tbsp. rice wine vinegar

1/2 tsp. garam masala

Salt and pepper (to taste)


1.       Place a half-cup of oil into a blender, add the first three ingredients and pulse until all is chopped.

2.       Add the rest of the ingredients and pulse until the mixture resembles a smooth, pesto-like consistency.

3.       Adjust the seasonings with the salt and pepper. Set aside.

Cauliflower, potato, green onion pakora

1/4 cup green onions (tops only, thinly sliced)

1/4 head cauliflower florets (broken into tiny pieces)

1 Yukon Gold potato (peeled, grated)

1/8 cup cilantro (finely chopped)

1 tsp. cumin seeds (toasted)

1 1/2 tsp. amchur powder (mango powder)

2 Tbsp. fenugreek seed (toasted, ground)

1 tsp. ginger root (peeled, minced)

1 tsp. fresh garlic (minced)

1 tsp. sea salt

1 tsp. chipotle pepper powder

1/2 tsp. smoked paprika

1/4 tsp. turmeric powder

1/2 tsp. coriander seeds (toasted, ground)

1/2 tsp. cumin powder

1 cup chickpea flour

1/4 cup rice flour

1/2 cup cool water

Oil for frying


1. Add cooking oil to a 4-quart, heavy-bottomed pot. Heat oil to 350 degrees (use a food thermometer). If no thermometer, drop a little of the mixture into the oil; it should float instantly.

2. Place all of the ingredients, except the flours and water, into a mixing bowl.

3. Add the flours a little at a time. The mixture will appear fairly dry, so add a little water, mixing it in with your hand.

4. At this point, the mixture's appearance should look fairly wet and somewhat pasty, but not dry. Do not over mix. The mixture should be thick enough to pick up without it running out of your hand or between your fingers.

5. Then drop the equivalent of 1 teaspoon of mixture into the oil and cook for 2 to 3 minutes. Do not overcrowd the oil, as the pakoras will stick together. Drain and set aside.

Tangerine sea salt

4 oz. coarse sea salt (Maldon or Fleur de Sel)

3 tangerines (zest only)

1 tsp. togarashi pepper


1. Combine the salt and pepper in a medium bowl and zest the tangerines over the mixture. Reserve the tangerines for vinaigrette. Make sure no juice, but only the

essential oils and zest, fall into the salt and pepper. Place in an airtight container and let it sit for three days.

Tangerine vinaigrette

3 reserved tangerines (juice only)

3 tangerines (segmented)

4 Tbsp. grape seed oil

2 Tbsp. agave nectar

1 Tbsp. champagne vinegar

1 lime (juice, zest)

1 kaffir lime leaf

1 mango (peeled and cut into chunks)

4 oz. mixed salad greens


1. Place all of the ingredients into a blender, pulse on low until all is incorporated, then blend until it becomes smooth. Set aside.

2. Plate the pakora, then add the sea bass, top with the mint sambal and sea salt, and follow with mixed salad greens, topped with vinaigrette and tangerine segments.

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