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