![]() ![]() Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them. Place one piece of red snapper fillet on top of each serving. To serve, divide the coriander Puy lentils equally among four serving plates. Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through. ![]() Season, to taste, with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured.Īdd the sugar and water and stir well until the sugar has dissolved. Remove from the pan and set aside on a warm plate.įor the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown.Ĭarefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. It will hold together well in the fryer, but you can expect an even flakier experience compared to cod. Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. Cod fillets are large and dense, but haddock offers a softer and more tender texture. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid.Īdd the remaining butter and the Cabernet Sauvignon vinegar to the pan. ![]() Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third.Īdd the stock and bring the mixture to the boil. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened.Īdd the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant.Īdd the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Gluten-Free.For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. Ingredients: Brown Sugar, Salt, Herbs & Spices, Molasses, Mustard, Chipotle Chile, Tomato, Garlic, Onion, Red Bell Pepper, Paprika & Natural Hickory Smoke. More than authentic, this is true barbecue infatuation! This gluten-free specialty rub amplifies & enhances the wonderful natural flavors of steak, poultry, seafood & vegetables. Manufactured on equipment shared with soy.īroadway Barbecue Joint True Memphis Pitmasters would even be jealous! Developed from a specialty recipe originating in the 1950’s, all your favorite tongue-tingling barbecue sensations are right here: Kansas City-style tomatoes, Memphis molasses, mustard from the Carolinas, along with Southwestern smoke & chipotles. Ingredients: Wheat, Brown Cane Sugar, Specialty Microground Coffee, Salt, Herbs & Spices, Molasses, Ancho Chile, Cocoa, Onion, Garlic, Chipotle Chile, Paprika & Honey Powder. This specialty rub amplifies & enhances the wonderful natural flavors of steak, poultry, seafood & vegetables. This coffee is then artfully infused with molasses, cocoa, chiles and spices for intricate flavor with just a touch of heat. Contains: Wheat, Soy.īeany Estate Java Bold richness and deep, balanced earthiness are created by this smooth blend which starts with the finest microground coffee, specially harvested to protect its genuine taste & aroma. 4 (5 ounce) boneless, skinless red snapper fillets 1 tablespoon extra-virgin olive oil Lemon wedges Directions Step 1 Preheat grill to medium-high (400 degrees-450 degrees F). Ingredients: Cane Sugar, Wheat, Salt, Californian Garlic, Ginger, Brown Cane Sugar, Soy Sauce Powder (Soybeans, Maltodextrin), Orange Peel, Herbs & Spices, Wasabi, Onion, Paprika, Mustard & Natural Smoke. This specialty rub amplifies and enhances the wonderful natural flavors of steak, poultry, seafood & vegetables. The balancing of fragrant shoga (ginger) and specialty gourmet Californian garlic with seasoned soy sauce and ginger results in a distinctive flavor experience which redefines the traditional. Ambrosial Asian Ginger Flavorful & unique, this fusiony twist on traditional teriyaki infuses food with bold taste & complexity. ![]()
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