World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Floyd Cardoz |
Tabla, New York, USA |
Seared Snapper with Maple Tamarind Glaze |
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Serves 4 | |
Ingredients | ||
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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 |
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170g (x4) 2 2 tbsp 2 cups 1 cup |
Fish
: snapper filets eggs flour rice flakes canola oil salt & pepper, to taste |
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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. |