This recipe comes from Chef Ben from Mad Hatters Restaurant
INGREDIENTS:
- 7ozs Rockfish
- 1 oz Almonds
- 1 oz Dried Bananas
- 1 oz Bread Crust
- Half shot of Rum
- 1 oz Pickled Ginger
- Clarified Butter
- Salt and Pepper
- 1 Lime
- Arugula and Cress
- Drizzle of Olive Oil and Balsamic Vinegar
- Blend almonds, bananas and bread crust
DIRECTIONS:
- Get a frying pan hot and add clarified butter… season the fish and place in frying pan for 2 -3 minutes on each side.
- Sprinkle the blended mixture of salt and pepper over the fish and put in the oven at 325°F for 3 ½ minutes (DO NOT USE A PLASTIC HANDLE PAN as this will melt) .
- Remove from oven and place pan back on the burner. Take fish from the pan and put on a plate. Add chopped pickled ginger and the rum, half a shot of rum is sufficient, to the pan. Look out for the flame (IT WILL IGNITE. DO THIS AT ARM’S LENGTH AND HEAD BACK).
- Add a knob of butter and swill around the pan dissolving in the juices, pour over the fish.
- Garnish with arugula and cress.
GOSLING’S WINE OF THE WEEK
BONTERRA ORGANIC CHARDONNAY
To compliment Chef Ben’s Delightful Banana Crusted Rockfish, Gosling’s have chosen Bonterra Organic Chardonnay.
The initial impression of rich buttery cream quickly turns to aromas of honey and lightly toasted almonds. Followed by tropical aromas of pineapple, citrusy lemon and crème brulee.
This wine is refreshing on the palate with a minerality that is bright and clean, drawing you into a vibrant tartness and lemon zest.
The retail price is $18.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 7, 2013
