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Title: Beautiful Blanche'S Caribbean Cracker
Yield: 2

Ingredients

      3    sweet potatoes; peeled
      2 sl bread
     15 g  fresh coriander leaves
     55 g  blanched almonds
      2    red mullet fillets
      1 tb olive oil
      1    crushed clove garlic
      1    red chilli; seeded and
           -finely
      1    ; chopped
      1 bn spinach; trimmed, well
      1    ; rinsed
     15 g  butter
      1    finely grated zest of 2
           -limes
      1    vegetable oil for deep
           -frying
      1    egg yolk
      1 pn medium curry powder; ground
           -turmeric and
      1    ; paprika
      2 tb plain flour
      1    pinches baking powder
      1 tb milk; about
      1    salt and pepper
      1    a few fresh chives and dill
           -sprigs; to garnish

Instructions

Preheat oven to 220c/425f/Gas 7.

1 Cut two sweet potatoes into slices and cook in a pan of boiling salted
water for about 10 minutes, or until tender.

2 Place the bread in a food processor with the coriander leaves and
almonds and blitz until finely chopped. Season.

3 Rinse one mullet fillet, dry on kitchen paper and place in a greased
gratin dish. Top the fish with the breadcrumb mixture and pat down
slightly.

4 Bake in the oven for about 5-8 minutes, or until the fish is cooked
through and the topping is browned.

5 Heat the olive oil in a saute pan, add the garlic and chilli and cook
for a minute. Add the spinach, cover with a lid and cook for 1-2 minutes,
or until the spinach has wilted down. Season.

6 Drain the sweet potatoes and mash with the butter and half the lime
zest.

7 Spoon the mash onto a plate, sit the baked fish on top, sprinkle over
the rest of the lime zest and garnish with a spray of fresh chives.

8 Cut the remaining sweet potato into chips. Fill a wok or deep pan one
third full with vegetable oil and heat, add the chips and deep fry until
cooked and browned. Drain on kitchen paper.

9 Mix together the egg yolk, spices, flour, pinch of baking powder and
enough milk to make a batter.

10 Rinse the remaining mullet fillet, dry on kitchen paper and dip in the
batter to coat. Deep fry until cooked through and golden brown and drain
on kitchen paper. Serve the fish with chips and garnished with dill.

Converted by MC_Buster.

NOTES : Chef - Patrick Anthony

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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