Recipe – BLACKENED FISH (Mardi Gras)

 

The month of March represents the beginning of Autumn (Southern hemisphere) and Spring (Northern hemisphere). But around this time all over the World people celebrate “Mardi Gras” (also called Shrove Tuesday or Fat Tuesday and refers to events of the Carnival celebrations, beginning on or after the Christian feasts of the Three King’s Day and culminating on the day before Ash Wednesday. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season – source Wikipedia)

The Recipe I have chosen reflects the more Cajun and Creole style of Mardi Gras from New Orleans. Combination of  spices from the South and flavours from France making this dish (Blackened Fish) a little bit more exciting to eat. Most of the Souther parts of the USA was colonised by the French before the English took over. Therefore their Food has a distinctive French touch with some great Southern spices creating Cajun – Creole Cuisine.

Today Mardi Gras is a major Event in cities like New Orleans and Sydney (Gay and Lesbian Mardi Gras) attracting millions of people.

Here is my Recipe:

Quantity: 2-3 Port | Category: Main course | Time: Preparation time 15 min. | Cooking time 10-15 min.

INGREDIENTS

QUANTITY        UNIT         PRODUCE

2                       PC            Barramundi fish whole, scaled and gutted (each 350-400 GR)

As needed          Sea salt flakes

As needed          Black pepper from the pepper mill

½                      PC            Lemon fresh slices and juice

400                   GR            Butter unsalted (cooking)

 

SPICE MIX

3                       GR            Thyme leaves dried

5                       GR            Oregano leaves dried

2                       GR            Sage powder

1                       GR            English Mustard powder

10                     GR            Paprika (sweet) powder

2                       GR            Cayenne Pepper ground

3                       GR            Chili flakes red ground

5                       GR            Cumin ground

5                       GR            Black Pepper ground

5                       GR            White Pepper ground

5                       GR            Black Lava Salt

2                       GR            Cajun Spice mix

3                       PC            Garlic cloves, peeled, chopped roughly

Mise en place / Pre-Preparation

FISH

-Prepare whole Fish by cutting off all fins as well cut off small part of tail (fin), wash

(ask your fishmonger to this for you)

-With a sharp knife make incisions across both side

-Season with salt, pepper and lemon juice

 

SPICE MIX

1. -Add all spices including garlic into a mortar and pestle
2. -Pound / crush till you get a fine powdery consistency
3. -Mix Spice mix with 300 GR of the soft butter

 

 

1. Cover the fish (both sides) with the spiced butter mix
2. Heat up sautéing pan and add rest of Butter (100 GR)
3. Add fish and sautéing (Char) till dark brown on each side
   

   Sautéing (Char) in pan till dark brown (Blackened)

4. Constantly glaze with the butter from the bottom of the sauteeing pan
5. Serve straight away, garnish with some lemons

Remarks / Comments:

-Serve with plain steamed rice

-Goes well with a glass of Riesling or two…..

 

Bon Appetite!

Chef & Guide Dog User Martin