![]() Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them. Place one piece of red snapper fillet on top of each serving. To serve, divide the coriander Puy lentils equally among four serving plates. Dip it in tartar sauce if you like, but the fish tastes great on its own. I ordered it with a couple of eggs and a mound of country potatoes. Flaked out, they make great fish cakes, or a filling for empanadas, or tamales or an English fish pie. (KGET) Crisp, golden and tasting of fresh oil, the fried red snapper at Kipsy Cafe makes for a good meal, even at breakfast. Another great way to cook skinless snapper fillets is to poach them in broth or butter and then flake the meat. Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through. Really big red snapper you can chunk and fry in bites. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured.Īdd the sugar and water and stir well until the sugar has dissolved. Remove from the pan and set aside on a warm plate.įor the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown.Ĭarefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. ![]() Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid.Īdd the remaining butter and the Cabernet Sauvignon vinegar to the pan. Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third.Īdd the stock and bring the mixture to the boil. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened.Īdd the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant.Īdd the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Memories of Jamaica will always make it my piece of paradise.For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. I would grab the hands of my brother and sister, while the freshwater gushed over our faces as we climbed the slippery waterfall rocks. When we reached the Ochie, we made a stop at Dunn’s River Fall, the most popular waterfall in Jamaica. ![]() The starking sun rays bounced everywhere as it peaked through the greenery. We ventured through Fern Gully, a magical winding road covered in a thick fern that was once a river. Roads were narrow, filled with potholes, and the drivers drove fearlessly around mountainsides. It was the perfect snack for travelling cross country. The fruit was mostly seeded, so we devoured a bag quickly. I snapped the leathery skin open to reveal a pulpy flesh reminiscent of lychee with notes of a sweet and sour. ![]() We stuck our hands out of the car to buy bags of guinep, peppered shrimp, mangoes and coconut water. Heat up 1qt oil in a large skillet over medium-high heat Carefully place the fish in the pan. Pour enough peanut oil hot into a frying pan to. Mix together in a bowl the eggs, mustard, Creole. Cut the fish into chunks of about two bites each. The remoulade can be made up to a week in advance, and. When we travelled from Kingston to Ocho Rios, I remember grabbing food from street merchants. Pat the fish dry and cut 3 small slits on each side of the fish. Instructions Mix all the ingredients for the remoulade together and set aside.
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