PERREAULT Magazine OCT | NOV 2015 - Page 137

Blend all ingredients in the Chef D Marinade.

Place clean fish in a shallow pan pour the marinade over fish, let fish marinade for one hour.

Start fish stock: Bring water to a full boil for 15 minutes and simmer for 5 minutes. Remove from heat. Strain.

After the fish has been marinating for 50 minutes, make the Carrot Haystack that will be served on top of the fish: In small bowl add the hot sauce, salt and pepper for taste. Julienne the carrot and add to the sauce. Towel dry the carrot and dredge in the flour carefully and avoid clumps. In a small stock pot/deep fryer heat the oil 350 F. Quickly deep fry to golden brown, drain set aside for service.

For the fish: Add oil to a medium size sauté pan, bring it to heat. Score the skin of your fish twice. Sear your fish skin-side down in a skillet over medium-high heat. This crisps up the skin and gives it a nice crunch. Then sprinkle the sea salt over the fish, glaze with 1 cup of stock, add the peppers and finish cooking it in the oven at a 350 degrees 10 minutes.

Serve over rice, Crispy plantain papita, Fresh cut lime and garnish with spicy carrot haystack.

Perreault Magazine - 136 -

Preparation