Chef Keith DeShields
Executive Chef
Cambridge Beaches
Fish
1lb 5oz Rock fish or Grouper
1cup Extra dry Bread Crumbs
1clove garlic
¼ onion pureed
200gr Ginger Grated ( fine)
80gr butter
Salt and pepper
Directions
1) Cut the fish in 3oz pieces. Sear pieces in a hot pan 30 seconds on both sides. Set aside.
2) Whip butter in a KitchenAid mixer until light and fluffy; add grated ginger, garlic and onion. Fold under bread crumbs, season with salt and pepper. Put between two pieces of parchment paper and flatten to about ¼ of an inch thick refrigerate then cut to the size of the Grouper.
3) Put the crust on the fish. Put the pieces of fish on a tray and bake for 5mins. Remove the tray from the oven and place the fish under a salamander until the crust is golden brown.
Cucumber Spaghetti dressed in Bermuda Gold & Lime Emulsion
4 large English Cucumber washed and cut into 4-inch pieces.
Ice water
Directions
1) Using a vegetable spaghetti machine, spin the cucumbers into unbroken threads.
2) Set the cucumber spaghetti in the ice water and let them get a little al dente.
Bermuda Gold and Lime Emulsion
1 shot Bermuda Gold Rum
60ml fresh lemon Juice
75ml Simple syrup
50ml vegetable Oil
Pinch salt and fresh ground pepper
Directions
1) Put all ingredients in a blender except oil, turn the blender on medium speed and slowly add the oil and thicken. Add salt and pepper to taste.
2) Remove the spaghetti from the ice water and let drain to remove the excess water.
3) Just before serving dress the spaghetti with the Rum Lime Emulsion.
