Chef Recipe

Recipe By:
Chef Babu Narayanan
Executive Chef (Grand Hotel, Kuwait

INGREDIENTS 

1. Red Snapper Fillet - 200 gm
2. Peeled white shrimps - 50 gm
3. Lemon juice - 1 No
4. 1 x Cloves garlic finely chopped
5. 2 x Ounces Vegetable stock
6. 2 x tbs butter rolled in flour
7. 2 x tbs local parsley chopped
8. 2 x tbs white wine
9. 1 x ounce olive oil
10. 1 x Lemon wedges
11. Salt - 1 x tbs
12. Black pepper - 1 x tbs
13. Chopped onion - 5 gm
14. Chopped tomato -5 gm

• Preheat oven to 280.
• Place sea bass fillets in a baking pan and drizzle with  olive oil, then sprinkle with salt and black pepper.
• Add a little water to the pan to help keep the red snapper moist.
• Roast red snapper  fillet for 15-20 minutes.
• In a sauté pan add olive oil and chopped garlic, when the garlic  and onion starts to cook add the shrimp.
• When shrimp are almost fully cooked add a splash of white wine.
• Add stock, lemon juice and butter rolled in flour.
• As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated red snapper fillets.
• Garnish with sliced lemon and parsley  leaves serve with your favorite sides. MASHED POTATOES 

• 1 or 02  medium russet potatoes (about 3 lb.), peeled, cut into quarters.
• 1 x teaspoon salt.
• 1 x tbs butter, if desired.
• Dash pepper.
• 1/3 x cup hot milk.

1. Place potatoes in small saucepan.
2. Add enough water to cover add teaspoon of the salt. Bring to boil.
3. Reduce heat to medium  low. Cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork drain well.
4. Return potatoes to saucepan. Shake saucepan gently cover low heat for 1 to 2 minute to evaporate any excess moisture.
5. Mashed potatoes with potato masher until no lumps remain. add butter. pepper and remaining 1 teaspoon Salt.
6. Continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

Sauteed Vegetables 

• 1/2  large carrots cut in to wedges
• 1/2 large zucchin cut in to wedges
• 2/3 head broccoli cut in to florets

• Special equipment: a metal steamer basket.
• Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, zucchin and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
• While the veggies are steaming, heat a small saute pan over medium heat. Add the butter, and pepper flakes, and cook for 1 minute.
• Transfer the steamed vegetables to a bowl. Add the butter, and season to taste with salt and pepper.
• Toss to coat the vegetables evenly. 

Nutritional Value