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DETOURS<br />
Worldly<br />
Delights:<br />
Recipe<br />
Serves 2<br />
Menu<br />
Braised Cassava-Crusted Red Snapper<br />
Papaya-Chicken Quenelle<br />
Caribbean ‘Egg Salad’<br />
Cassava-Crusted Red Snapper<br />
2 red snapper fillets (5 oz), skin on, scaled, deboned<br />
¼ cup grated fresh cassava<br />
2 tsp all-purpose flour<br />
1 egg yolk<br />
2 cups fresh coconut milk<br />
1 tbsp honey<br />
1/3 cup tomato pulp and seeds, no skin<br />
salt and pepper to taste<br />
Season both sides of fillets and lightly brush with egg yolk. Pack a generous<br />
amount of grated cassava on the skin side. Lightly flour the top and pan fry<br />
on medium-high heat until golden brown, about 1½ minutes. Turn the fish over<br />
and turn the heat down to low. Combine coconut milk, tomato and honey.<br />
Add to the pan around the fish and stew for four minutes. Turn off heat and<br />
leave the fish in the hot pan.<br />
Papaya-Chicken Quenelle<br />
6 oz boneless, skinless chicken breast, medium dice<br />
2 egg whites<br />
3 oz diced papaya<br />
2 tbsp corn starch<br />
2 tsp sliced scallions<br />
2 cups vegetable oil for deep-frying<br />
salt and pepper to taste<br />
Bring three quarts of lightly salted water to a simmer. Purée all the ingredients<br />
in a food processor to the consistency of peanut butter. Form two evenly shaped<br />
quenelles, a three-sided oval made by shaping the mixture with two spoons.<br />
Drop them into the simmering water, cook for four minutes and drain. When cool<br />
enough to handle, roll the quenelles in cornstarch, deep fry, drain and keep warm.<br />
‘Egg Salad’<br />
3 whole eggs, beaten<br />
3 tbsp thinly sliced scallions<br />
½ cup diced tomato, seeds removed<br />
1 tsp each of diced mint, basil and cilantro<br />
1 tbsp heavy cream<br />
2 tbsp toasted coconut<br />
salt and pepper to taste<br />
Whip cream into the beaten eggs. Cook in two teaspoons of butter in a non-stick<br />
pan until firm and without colour, and turn over onto paper towel. When cooled,<br />
slice into ribbons and place in a bowl with all the other ingredients, except for<br />
the coconut.<br />
©SUSIE M. EISING<br />
To assemble<br />
Set the snapper in a pool of its braising liquid, some ‘egg salad’ on the side,<br />
with the quenelle on top of the egg and a sprinkling of toasted coconut to finish.<br />
ENSEMBLE VACATIONS FALL 2009<br />
59
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