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.
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