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.

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Chef Praveen Gopinath

Praveen is a culinary professional with well over 20 years of hands-on experience in the industry, who moved up the career ladder all the way from a Commis Chef level to Head Chef. 

During his career, he has worked with several talented chefs that have helped him climb the

brigade. Holding a Diploma in Hotel Management and Catering Technology from India as well as AH & LA, United States of America, he started his career with the Metropolitan Dubai back in the year 2000.

He then moved on to the Cruise Line Industry with Oceania Cruise Lines, where he further moved up the brigade as Sous Chef and then as the Head Chef in the Hotels & Resorts.

Praveen also holds an extensive experience of over 11 years in the Airline Catering Industry with Ethihad Airways, right before joining Team ICCA as a Chef Instructor where he now imparts his knowledge and experiences from his long career to the young chefs passionate about joining the industry.

 

Published by Site admin in Blog, Main Course, Recipes At Home