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| Pan Seared Indian Red Snapper with Roast Sherry Carrots |
This recipe "Red Snapper with Roast Sherry Carrots" is inspired from Billie from Masterchef Australia. However I have made several changes because some of the ingredients are not available in India for example instead of Shallots I have used onions, We hardly get to see fish stock so i used Thai Fish sauce. Secondly i don't believe in copying the recipe, i have yo twist it a bit to go with my style of cooking.
Here are the Ingredients
1 Red snapper fillet, please don't remove the skin.
To make the Broth We need:
1 tbsp olive oil
fish bones and Fish head
2 cloves garlic, roughly chopped
1 onion, roughly chopped
3 carrots, roughly chopped
1 stick celery, roughly chopped
1 tomato, roughly chopped
1 fennel, roughly chopped
2 bay leaves
165ml sherry (use mild rice vinegar if not available)
10ml Thai Fish Sauce
5 parsley stalks
5 dill stalks
80ml cream
1 tbsp butter
5 strands saffron
juice of 1 orange
salt and pepper, to taste
To make the Roast Sherry Carrots and Fennel:
1 tbsp butter
1 tbsp oil
12 carrots, cleaned and cut into long stalks
1 fennel, quartered
2 tbsp sherry
juice of 1 orange/ Packaged Juice 3/4 cup
salt and pepper, to taste
Method
To make the broth, heat oil in a large saucepan over high heat. Add fish bones and head and cook until caramelised. Add garlic and onion and cook another 2 minutes. Add carrot, celery, tomato, fennel and bay leaves and cook until well coloured. Deglaze pan with little bit of lemon juice and then with 125ml sherry, cooking until liquid is reduced by ¾.
Add fish sauce, dill water and parsley stalks and allow to simmer until liquid is reduced by 1/3 to about 300 ml. Remove from heat and strain into a clean saucepan.
Place saucepan on medium heat, and whisk in cream and butter. Add saffron, orange juice and remaining 40ml sherry and whisk to combine. Season and set aside, keeping warm.
Meanwhile, to cook the roasted carrots and fennel, heat butter and oil in a frypan set over high heat. Add carrots and fennel and cook until caramelised. Deglaze pan with sherry and reduce until sticky. Add orange juice, salt and pepper to the pan and transfer to the oven to cook until tender, about 5 minutes. Set aside.
To cook the fish, heat olive oil in a frypan over medium heat. Add fish fillets, skin side down, and cook until skin is golden. Turn fish over and continue frying until fish is cooked through, about another 2 minutes.
To serve, place some roasted carrot and fennel in a bowl. Top with red snapper fillet. Pour broth over, dot with herb oil and garnish with fennel/parsley and dill fronds.
