Pan fried ocean queen red snapper served with fungi and Pinot noir sauce

21st September 2016

Posted By : Toya Turner

Serving Size : 12

 

 

Preparation Method

 

2 Pounds fish bones

1/2 liter red wine

2 each carrot

1 each onion

1/2 bunch thyme

1/2 each leek

1 tablespoon tomato base

1 1/2 liters veal stock

salt and pepper

2 teaspoons butter

12 each red snapper each 6 to 8 oz

10 ounces okra

2 1/2 cups boiled water

1 1/2 cups fine yellow cornmeal

2 tablespoons butter

1/4 teaspoon salt and pepper — to taste

 

 

 

Place roasting pan over medium heat. Add fish bones cut up in small pieces, roasted for 15 minute over medium heat, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, add dice onion, carrots, celery Stir and sauté over medium heat for 5 minutes until tender, but not browned add tomato base and roast again for about for 5 minutes add the wine, the bouquet garni simmer until reduced by half. Add veal stock and bring to the boil and reduse to half again . Simmer, stirring occasionally, for 5 minutes or until mixture thickens slightly. strain the sauce Gradually whisk in the butter, 1 cube at a time, until butter melts and is combined. Remove from heat. Season with salt and pepper.

 

Cook the fish naturally – never dredge it in flour before frying. In a medium skillet over medium heat, heat the oil until it begins to smoke and then add the butter. Season the fillets on both sides with salt and pepper to taste. Cook for 2-3 minutes per side, starting with the skin-side down. (If you have an electric range, brown the fillets on one side, turn them, and finish cooking in a preheated 350’F. oven for 3 minutes.) Remove the cooked fillets to a warm plate and serve immediately

 

fungi

 

Place frozen okra in boiling water. Cook until just barely tender.

In a medium saucepan, bring 2½ cups water to a boil. To make fungi that is free from lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water. Then, add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.

Add hot cooked okra to cooked cornmeal. Stir well. Stir in the butter, salt and pepper. Simmer for about 5 minutes more. Serve piping hot with Boiled Fish West Indian Style.

 

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