Panned Red Snapper, with a Creole Eggplant
Fricassee and Spices Perfumed Juice
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar

Serves 4

Ingredients:
600 grams Red Snapper Fillets
100 grams Asparagus Heads
1 bunch Watercress
30 cl Tempura Paste
50 cl Crustacean Juice
100 grams Butter
500 grams Eggplant
Frying Oil
Salt and Pepper
10 cl Lemon Juice

Procedures:
1. For the fish, season the red snapper fillets with salt, pepper, lemon juice and olive oil. Keep in cold.

2. Slice the eggplants in sticks 6 cm long by 1 cm side. Season with salt, pepper, powder cumin, saffron, powder coriander, lemon juice and basil.

3. Pan the sticks in the peanut oil until they are golden. Keep in warm on absorbent paper.

4. Prepare watercress bouquets by binding them with blanched leek strings. Drop the bouquets in the tempura pasta and deep fry them. Avoid the watercress getting too brown. Keep warm on absorbent paper.

5. Reduce by half the crustacean juice and add the butter bit by bit to emulsify until the sauce slightly thickens.
In a non-adhesive pan, pan the red snapper fillets, starting with the skinny side.

Serving:
Put the eggplant sticks in the middle of a plate. Place the fish fillets above them and finish with the watercress tempura. Pour the sauce in lines. Serve warm.