Roulade of poached snapper fillets
Serves 4
Ingredients
Snapper : 600 gm
Mango : 100 gm
Rosemary : 5 gm
Leeks : 15 gm
Lime : 1 No.
Salt : To taste
Pepper : a pinch
Crushed chilly: a pinch
Olive Oil : 5 ml.
Method
Fillet the snapper and reserve the rest for the filling.
Heat olive oil in a pan and sauté the cut vegetables for a few minutes, add the red chilly flakes, the cubes of mango and the chopped rest of the fish, stir carefully till tender and season it with rosemary.
Heap the mixture on the fish filets and roll carefully into a roulade, pack it with a silver foil and poach it for 4 to 5 minutes.
For the sauce, heat a pan, add brown sugar, olive oil and balsamic vinegar,stir till it thickens, add the orange juice to finish.
Serving: put the sauce on a plate, remove the silver foil from the roulades and place it on the sauce.
The Malabar House
Hotel and restaurant in town
The Malabar House is more than a beautifully designed heritage hotel. It is an art hotel, home of a carefully curated collection, highlighting Kerala’s composite culture as a passage between East and West. The rooms are comfortable and the service is flawless. Malabar Junction, the hotel’s renowned restaurant and Divine, its wine lounge, combine the tradition of South India with exciting culinary innovation. Enjoy classical music or a dance performance on the patio’s stage, rejuvenate body and soul at the ayurvedic centre, step into the history and culture of Fort Cochin, and explore Kerala’s backwaters on the hotel’s own eco-friendly house boat. ...Read more
India, Fort Cochin
