Pan Seared Indian Red Snapper with Roast Sherry Carrots

Pan Seared Indian Red Snapper with Roast Sherry Carrots

Hola Guys !! The last time I had put down a recipe was about 2 years back. Though I didn't stop cooking but I lost the interest of clicking pictures and  writing about it. Recently i realized its important to keep the passion alive. So I am back again…..

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.