PERREAULT Magazine OCT | NOV 2015 - Page 136

Pwason Gro Sel

(Rock Salt Crusted Fish)

Perreault Magazine - 135 -

1 medium Rose Snapper filet

2 fresh limes

½ teaspoon smoked rock salt (or plain sea salt if smoked is unavailable)

½ teaspoon black pepper

1 red pepper finely julienned

1 green pepper finely julienned

1 yellow pepper finely julienned

1 serrano pepper seeded and chopped

½ cup olive oil

Fish Stock:

Fish remains/ bones from snapper

2 cups water

Chef D Blessing Marinade:

2 sprigs Scallion

1 head garlic

2 shallot

½ spanish onion

5 sprig parsley

2 sprig thymes (stems removed)

Juice of 1 lime

Chef David Destinoble

Ingredients

Carrot Haystack:

1 large carrot

Salt and pepper for taste

1 oz hot sauce

Tempura flour

Napkins

1 cup vegetable oil