Mr. Spicer’s Red Snapper with Coconut Milk on a Bed of Vegetables

Preheat oven to 100 °C.

Clean fish fillets and rub dry. Squeeze the limes. Season the fillets with salt, season with pepper and sprinkle with lime juice.

In a frying pan, melt 30 grams of butter and sear the fish heartily on the skin side at the beginning, then turn to the other side and remove from the stove. Rest in the frying pan for about five minutes.

Remove the skin from one shallot and dice it. Cut off the coriander and ginger.

Sauté the shallot cubes in the frying fat, dust with curry powder, cardamom and baharat. Add coriander and a teaspoon of ginger.

Deglaze with fish stock and Pernod and add coconut milk.

Cut the plantains and soak them in salted water. Then fry them in olive oil.

In the meantime, remove the peel from the carrots and the shallot. Add the peppers, carrots and shallot to The sauce should be passed through a sieve and whisked.

Season to taste with salt and freshly ground pepper.

Then remove the fish from the oven and arrange on the bed of vegetables. drizzle everything together with the foamed sauce and garnish with the banana chips.

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