Blackened Sea Bream with Saffron Potato & Pappardelle Vegetable
An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.
An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.
Recipe Card
|
Ingredients |
Quantity |
| Sea beam fillet, skin on |
2 nos |
|
Clarified butter |
2 tbsp |
| Baby potato |
4 pcs |
|
Saffron |
Few strands |
| Green zucchini |
1 pc |
|
Yellow zucchini |
1 pc |
| Parsley, chopped |
1 tsp |
|
Fish stock |
300 ml |
| Flour |
10 gm |
|
Butter |
20 gm |
| Salt |
To taste |
|
Micro cress |
Few strands |
|
For the Crust |
|
|
Black peppercorn |
1 tbsp |
| Fennel seeds |
1 tbsp |
|
Oregano dried |
1 tsp |
| Thyme dried |
1 tsp |
|
Cayenne pepper |
1 tsp |
| Lime zest |
½ tsp |
|
Garlic chopped |
3 nos |
| Quinoa black |
2 tbsp |
|
Rock salt |
1 tsp |
Method of Preparation:
- Toast the peppercorn and fennel seeds on a dry pan, Remove and crush them coarsely in a mortar. Add the remaining ingredients and mix well
- Boil Baby potatoes and cut in half, Make ribbons of vegetables with a peeler or mandoline.
- Pat dry the fish and brush with clarified butter. Coat the fish with the crust on both sides.
- Heat a skillet to high and place the fish fillets on it. Pour some butter on the fish and let cook on both sides.
- Toss the vegetable pappardelle with butter and parsley and season.
- Heat butter in a pan add saffron strands and toss the baby potato in it.
- In the same pan make a veloute with Flour butter and fish stock.
- Plate the fish with the rest of the prepared accompaniments and serve.
-
Chef Praveen Gopinath
Praveen is an accomplished culinary professional with over 20 years of hands-on experience in the various fields that include cruise lines, flight catering, hotels & resorts, all of which have made him versatile and unique.
When it comes to food Praveen has a passion that is second to none, as he simply lives for food and continually works to attain nothing less than perfection.
Mentorship always played a big role in Praveen becoming a chef and so he joined ICCA Dubai, to pass on his knowledge & experience of his years in the industry with those coming in.
Blackened Sea Bream with Saffron Potato & Pappardelle Vegetable
An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.
An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.
Recipe Card
|
Ingredients |
Quantity |
| Sea beam fillet, skin on |
2 nos |
|
Clarified butter |
2 tbsp |
| Baby potato |
4 pcs |
|
Saffron |
Few strands |
| Green zucchini |
1 pc |
|
Yellow zucchini |
1 pc |
| Parsley, chopped |
1 tsp |
|
Fish stock |
300 ml |
| Flour |
10 gm |
|
Butter |
20 gm |
| Salt |
To taste |
|
Micro cress |
Few strands |
|
For the Crust |
|
|
Black peppercorn |
1 tbsp |
| Fennel seeds |
1 tbsp |
|
Oregano dried |
1 tsp |
| Thyme dried |
1 tsp |
|
Cayenne pepper |
1 tsp |
| Lime zest |
½ tsp |
|
Garlic chopped |
3 nos |
| Quinoa black |
2 tbsp |
|
Rock salt |
1 tsp |
Method of Preparation:
- Toast the peppercorn and fennel seeds on a dry pan, Remove and crush them coarsely in a mortar. Add the remaining ingredients and mix well
- Boil Baby potatoes and cut in half, Make ribbons of vegetables with a peeler or mandoline.
- Pat dry the fish and brush with clarified butter. Coat the fish with the crust on both sides.
- Heat a skillet to high and place the fish fillets on it. Pour some butter on the fish and let cook on both sides.
- Toss the vegetable pappardelle with butter and parsley and season.
- Heat butter in a pan add saffron strands and toss the baby potato in it.
- In the same pan make a veloute with Flour butter and fish stock.
- Plate the fish with the rest of the prepared accompaniments and serve.
-
Chef Praveen Gopinath
Praveen is an accomplished culinary professional with over 20 years of hands-on experience in the various fields that include cruise lines, flight catering, hotels & resorts, all of which have made him versatile and unique.
When it comes to food Praveen has a passion that is second to none, as he simply lives for food and continually works to attain nothing less than perfection.
Mentorship always played a big role in Praveen becoming a chef and so he joined ICCA Dubai, to pass on his knowledge & experience of his years in the industry with those coming in.
An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.
An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.
Recipe Card
|
Ingredients |
Quantity |
| Sea beam fillet, skin on |
2 nos |
|
Clarified butter |
2 tbsp |
| Baby potato |
4 pcs |
|
Saffron |
Few strands |
| Green zucchini |
1 pc |
|
Yellow zucchini |
1 pc |
| Parsley, chopped |
1 tsp |
|
Fish stock |
300 ml |
| Flour |
10 gm |
|
Butter |
20 gm |
| Salt |
To taste |
|
Micro cress |
Few strands |
|
For the Crust |
|
|
Black peppercorn |
1 tbsp |
| Fennel seeds |
1 tbsp |
|
Oregano dried |
1 tsp |
| Thyme dried |
1 tsp |
|
Cayenne pepper |
1 tsp |
| Lime zest |
½ tsp |
|
Garlic chopped |
3 nos |
| Quinoa black |
2 tbsp |
|
Rock salt |
1 tsp |
Method of Preparation:
- Toast the peppercorn and fennel seeds on a dry pan, Remove and crush them coarsely in a mortar. Add the remaining ingredients and mix well
- Boil Baby potatoes and cut in half, Make ribbons of vegetables with a peeler or mandoline.
- Pat dry the fish and brush with clarified butter. Coat the fish with the crust on both sides.
- Heat a skillet to high and place the fish fillets on it. Pour some butter on the fish and let cook on both sides.
- Toss the vegetable pappardelle with butter and parsley and season.
- Heat butter in a pan add saffron strands and toss the baby potato in it.
- In the same pan make a veloute with Flour butter and fish stock.
- Plate the fish with the rest of the prepared accompaniments and serve.
-
Chef Praveen Gopinath
Praveen is an accomplished culinary professional with over 20 years of hands-on experience in the various fields that include cruise lines, flight catering, hotels & resorts, all of which have made him versatile and unique.
When it comes to food Praveen has a passion that is second to none, as he simply lives for food and continually works to attain nothing less than perfection.
Mentorship always played a big role in Praveen becoming a chef and so he joined ICCA Dubai, to pass on his knowledge & experience of his years in the industry with those coming in.
