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Battle of The Chef 2007: 17-19Hb April 2007 at Penang Bayview Beach Resort Official Recipes Form

This document contains the official recipes for "Pan-fry Snapper Fillet" that was entered into the Battle of the Chef 2007 cooking competition. The main dish is pan-fried snapper fillet served with lemongrass froth, balsamic vinaigrette, spiced lentils, and sautéed spinach with cherry tomatoes. The recipes provided include instructions for preparing the pan-fried snapper, lemongrass froth, balsamic vinaigrette, spiced lentils, and sautéed spinach.

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Dan Uno
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46 views2 pages

Battle of The Chef 2007: 17-19Hb April 2007 at Penang Bayview Beach Resort Official Recipes Form

This document contains the official recipes for "Pan-fry Snapper Fillet" that was entered into the Battle of the Chef 2007 cooking competition. The main dish is pan-fried snapper fillet served with lemongrass froth, balsamic vinaigrette, spiced lentils, and sautéed spinach with cherry tomatoes. The recipes provided include instructions for preparing the pan-fried snapper, lemongrass froth, balsamic vinaigrette, spiced lentils, and sautéed spinach.

Uploaded by

Dan Uno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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BATTLE OF THE CHEF 2007

17-19HB APRIL 2007 @ PENANG BAYVIEW BEACH RESORT


OFFICIAL RECIPES FORM

NAME OF PAN-FRY SNAPPER FILLET


DISH / EXHIBIT Pan-fry snapper fillet served with lemongrass froth accompanied with
balsamic vinaigrette, spiced lentils and sauté spinach with cherry
tomato.
CLASS NO. 19
EVENT Apprentice Main Course
ENTRY NO.

QUANTITY INGREDIENTS QUANTITY INGREDIENTS


Main Lemongrass Froth
4, 160gm each Snapper, skin on, cut diamond 10 stalks Lemon grass, finely sliced
50 ml Fresh lemon juice 650 ml Fresh milk
As needed Salt 50 ml Heavy cream
As needed Pepper To taste Salt
As needed Butter, for frying To taste Pepper
As needed Soft flour
Balsamic vinaigrette
1/3 cup Balsamic vinegar
1 cup Olive oil
1 tsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
1 tsp Shallot (finely chopped)
1 tsp Sugar

METHOD

Main
1. Clarified and heat the butter in the straight-sided sauté pan on the slow fire.
2. Marinate the main item (snapper) with fresh lemon juice, salt and pepper.
3. Before frying, coat with soft flour.
4. Start frying with the skin down first until the skin turns crisp.
5. Flip the fillet and let the other side cooked. It is important not to let the fillets
overcooked, as the flesh will get flaky.
6. Serve immediately.

Lemon grass sauce


1. In the saucepan, boiled lemon grass with fresh milk. Bring to simmer about 30 minutes.
2. Blend the mixture and strained through a fine chinois.
3. Place back on stove and heat. Add heavy cream and whip until the froth exits.
4. Season with salt and pepper.

Balsamic vinaigrette
1. Mix the olive oil with shallot, garlic, ginger and sugar. Then, add the balsamic vinegar in
the mixture. Mix well.
2. Place the mixture in the saucepan on the slow fire.
3. Whip until the mixture combined well.

1
BATTLE OF THE CHEF 2007
17-19HB APRIL 2007 @ PENANG BAYVIEW BEACH RESORT
OFFICIAL RECIPES FORM

NAME OF PAN-FRY SNAPPER FILLET


DISH / EXHIBIT Pan-fry snapper fillet served with lemongrass froth accompanied with
balsamic vinaigrette, spiced lentils and sauté spinach with cherry
tomato.
CLASS NO. 19
EVENT Apprentice Main Course
ENTRY NO.

QUANTITY INGREDIENTS QUANTITY INGREDIENTS


Spiced lentils Sautéed spinach with cherry tomato
350 gm Lentils 500 gm Spinach, trimmed
1 ½ tbsp Curry powder 10 nos Cherry tomato, cut half
1 tbsp Coriander seeds 2 tbsp Garlic
1 tbsp Onion (chopped) 4 tbsp Butter
1 tbsp Garlic (chopped) To taste Salt
1 tbsp Ginger (chopped) To taste Pepper
3 tbsp Coriander leaves (chopped)
4 tbsp Butter
100 ml Fish Stock
To taste Salt
To taste Pepper

METHOD

Spiced lentils
1. Boiled the lentils with 500ml of water on the slow fire. Strained.
2. In the straight-sided sauté pan, sweat the onion, garlic, ginger and coriander seeds with
the butter.
3. Add curry powder and chicken stock. Bring to boiled and add the lentils.
4. Season with salt, pepper, and mix with coriander leaves.
5. Served immediately.

Sautéed spinach with cherry tomato


1. In the slope-sided sauté pan, sweat the garlic with butter.
2. Add the spinach and sautéed.
3. Season with salt and pepper. Then add cherry tomato.
4. Served immediately.

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