1 John Dorey Fillets ( keep the bones for the sauce
40 grams John Dorey spice
Sauce
Oliver oil, 1 Onion
1 chopped Onion
4 Garlic cloves
Fish bone
10 grams john Dorey spice (optional)
5 grams of turmeric
1 Bouquet garni
100 ml white wine
Coriander
Steamed zets of lime
Papaya and Mango trimmings
Juice of 2 lemon
500 grams of fish stock
Garnish (Option)
1/4 Papaya cut intro julienne
1 Mango cut intro julienne
Coriander finely chopped
Garnish (Option)
100 grams of wild rice
50 grams butter
1 toasted baguette
Preparation
5 m / Over
Temperatures 40 – 50 degree
Boiling Sauce – 25 m
Step 1 – Clean the intire fish and remove the fillet,keep the backbones and the head.
Remove the belly and separe the fish skin from the fillet. Cut the fillet into 2 or 3 parts into diagonal sizes. Add Olive oil to the pan and fry the fish bone trimmings. Cut the onion and garlic into small cubes. Add the garlic,onion ,
coriander , lemon juice, white wine, bouquet garni and water to the trymmings. Cook these ingredients for exactly 25 minutes. After 25 minutes strain the fish from the liquid
on the pan. Keep the liquid and not the fish. Slice some onions and fry them with olive oil. Add them to the fish liquid and boil these until they are a texture of sauce.
Step 2 – Cut the Papaya and the Mango into small pieces and fry them with butter and herbs until cooked.
Step 3 – Fry the fish until brown. Then put the fish in the oven to cook.
Extra Step 4 – Clean the spenage leaves one by one and fry then with butter. Boil the black rice and the red 15 – 20 minutes until soft and dry. Fry the black rice and the red With olive oil and add the walter to boil for 15 to 20 minutes. Add salt and pepper until a
