-Pan-fried red snapper served with spice salad (snack red pepper fruit, lime zest, shallot rings, green apple, balsamic and olive oil dressing, fresh coriander) and a saffron and pineapple Chutney (puree and dices, pineapple dry crispy).
Pan-fried red snapper: First take the fillets apart then trim the
bones, 1 fillet / 2 portions. Then cut in half in the long way, score the skin
that way ///// on each piece, for
service, pan fry in a hot pan with oil and cold-diced butter. You need to press the fish with you
finger at first for few seconds to obtain a nice flat and crispy skin (portion
about 60g to 70g).
Spices salad: Mix
(snack red pepper fruit and shallot onion cut as rings, lime zest blanche,
granatæbler apple, berries and fresh coriander) with a balsamic and olive oil
dressing) for service dress on the top of the fish.
Saffron and pineapple Chutney: In a pot start by sweating down brunoise of onion then
add the brunoise of pineapple, honey, sugar, saffron, and cover with apple
vinegar cook over high heat until boiling. Reduce heat to low and cook,
stirring occasionally, until pineapple is tender and mixture is thickened, about
10-15 minutes. Cool down ready, take ¾ of the mix and blend it rough puree and
leave the rest as brunoise.
Saffron and pineapple sauce: Mix some of the pineapple chutney and emulsion it in the
blinder with some olive oil.
Pineapple crisps: Trim the skin of the pineapples, then cut in
quarters now slice the pineapples in thin slices and dry them in the air dryer
until crispy 3 stk / portion.