GRILLED RED SNAPPER WITH BARLEY AND SAFFRON CREAM

YOU NEED
400 GMS RED SNAPPER (WHOLE)
50 gms barley
1 No Orange
5 gms salt
2 gms Black Pepper
30 ml Olive oil
20 gms Dill leaf
3 Nos lemon
20 gms Butter
20 gms Peeled garlic
5 gms Parley fresh
25 gms Saffron
50 ml Fresh cream
50 gms Onion
50 gms Red capsicum
20 gms Cherry tomato
50 gms Yellow capsicum
3 gms Thyme

METHOD
⦁Descale the red snapper and clean thoroughly.

⦁Marinate using dijon mustard, garlic, lemon juice, orange zest, chopped dill, salt and olive oil. Refrigerate for half      an hour.

⦁Heat oil in a pan. Add chopped garlic, onion, thyme and barley. Lightly saute and then add water and salt to taste.

⦁Let it cooks for some time till it goes soft but not too soft. Add butter and chopped dill and parsley.

⦁Sear the fish on both sides on the griddle. Leave it in the oven for eight minutes at 200-degree celsius.

⦁For sauce, heat butter in a pan, add chopped garlic and onion. Saute for some time and add cream and saffron.  Check for seasoning. Finish with lemon juice and chopped dill. Cut the vegetables into triangle and toss in butter.  Season well.

⦁Finish plating with fresh dill leaf butter tossed vegetables and cherry tomatoes. Serve with the sauce.

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