WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Floyd Cardoz

Tabla, New York, USA

Seared Snapper with Maple Tamarind Glaze

		Serves 4
		Ingredients

	1 tbsp 1 tsp ¼ tsp 1 tsp 1 tbsp 1 tbsp 1 tsp 1 tbsp 1 ½ cup 1 cup ¼ cup ¼ cup 1 tsp	Glaze : canola oil coriander seeds, crushed Szechwan peppercorns, crushed black peppercorns, crushed butter ginger, chopped garlic, chopped shallots, chopped fresh chilli pepper tamarind paste fish fumet maple syrup cognac coconut vinegar salt & pepper, to taste

	170g (x4) 2 2 tbsp 2 cups 1 cup	Fish : snapper filets eggs flour rice flakes canola oil salt & pepper, to taste

Method

For the glaze: Choose a saucepan with a heavy base. Over medium heat, toast coriander seeds, Szechwan and black peppercorns in canola oil until fragrant. Add the butter, ginger, garlic and shallots and cook for a further 3 – 4 minutes. Then add the chilli, fumet, some maple syrup and tamarind, and simmer for 45 minutes. Lastly, add coconut vinegar.

For the fish: Mix the egg and the flour to a smooth paste. Brush this paste on one side of the fish and lay it brushed-side-down in a bowl of rice flakes. Then heat oil in a sauté pan over medium heat and sear the fish for about 3 minutes on each side. When done, serve on a plate and spoon tamarind glaze around.