Recipe: Fillet of red snapper roasted in a coconut chatini crust

Prepare this delicious fish dish using the coconut chatini recipe we posted last week, and serve with a warm dhal salad with spinach and tamarind vinaigrette.

Fillet of red snapper

Fillet of red snapper

Serves 4
Preparation time:
30 minutes
Cooking time: 1 hour
Soaking time for tamarind: 1 hour

For the fish:

  • 4 fillets of red snapper (also known as bourgeois fish)
  • 2 tbsp olive oil
  • 240g coconut chatini
  • salt and pepper

For the warm dhal salad with spinach:

  • 200g lentils/split peas
  • 4 tbsp olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 tsp finely chopped ginger
  • 1/4 dried red chilli
  • 1/2 tsp turmeric
  • 50g fresh coconut flesh
  • 100g fresh spinach leaves
  • salt and pepper

For the tamarind sauce:

  • 500g tamarind paste
  • 1 tsp fennel seeds
  • 2 star anise
  • 2 dried red chillies
  • 1 small stick cinnamon
  • sugar

Finishing touch:

  • 3 1/2 tbsp dry white wine
  • 3 1/2 tbsp tamarind sauce
  • 2 tbsp olive oil
  • juice of 1/2 lemon

1. Make the tamarind sauce: in a bowl, pour lukewarm water over the tamarind paste and let it soak for 2 hours.
2. Crush the tamarind with your hand to remove seeds, then sieve it into a dish and weigh the resulting juice. Measure the same weight in sugar. Pour tamarind juice and sugar into a saucepan, add fennel seeds, star anise, dried chillies and cinnamon stick. Bring to boil and simmer for 30 minutes, stirring and checking often so that the mixture does not scorch. Rub this sauce through a fine sieve and set aside.
3. Prepare the dhal and spinach salad: peel onion and garlic. Chop them. Shred the dried chilli. In a saucepan, fry the onion in the oil for 1 minute without colouring, add garlic, ginger, chilli, lentils and turmeric. Cook for 2-3 minutes, then add 1 litre water. Simmer on low heat for about 30 minutes. The lentils should be slightly crunchy. Drain and let cool.
4. Finely dice the coconut flesh. Tear off the central rib from the spinach leaves. Fry the lentils in olive oil for 2-3 minutes, add spinach and coconut. Season with salt and pepper and set aside.
5. Preheat the oven to 180ºC.
6. Season the fish fillets with salt and fry them in oil for 2-3 minutes on each side. Remove them from the pan, spread coconut chatini on top of each fillet and bake fish for 10 minutes.
7. Meanwhile, pour off the oil from the pan and replace it with the white wine. Reduce by half on a high heat, then remove from heat. Add 3 1/2 tablespoons of the reserved tamarind sauce, lemon juice and olive oil. Correct seasoning.
8. Put the warm dhal salad in a serving dish, top with the fish and pour some sauce around the salad.

Don’t miss our other recipes

We publish a recipe every Friday. Don’t miss other favourites from the Constance kitchens in our culinary section.

Recipe: Roasted aubergine chatini with peanuts and fritters of cari chilli

Tantalise your tastebuds with this delicious aubergine chutney served with lightly battered chillies and onion rings.

Chillies

Chillies

Serves 4
Preparation time:
1 hour
Cooking time: 20 minutes

For the eggplant chatini:

  • 500g aubergines
  • 3 tbsp olive oil
  • 1 onion
  • 5 spring onions
  • 1 small fresh red chilli
  • 3 sprigs coriander
  • 150g toasted peanuts
  • juice of 1/2 lemon
  • salt and freshly ground pepper

For the batter:

  • 75g flour
  • 2 eggs
  • 2 tbsp olive oil
  • vegetable oil for deep frying
  • salt

For the coriander salad:

  • 1 bunch coriander
  • 3 small preserved limes (salt cured)
  • 2 tbsp olive oil
  • 1/2 tsp fennel seeds
  • salt and pepper

Finishing touch:

  • 6 cari chillies
  • 12 onion slices

1. Preheat oven to 220ºC.
2. Wash the aubergines, season them with salt and pepper, wrap them in aluminium foil, adding 2 tbsp olive oil. Bake for 15 minutes.
3. Let cool, cut in 2 lengthwise and spoon out the flesh. Mash it with a fork and set aside.
4. Peel and chop the onion. Chop the onion greens, chilli and coriander separately. Chop the peanuts with a knife.
5. Mix the aubergine pulp with remaining olive oil, lemon juice, chopped onion, spring onions, coriander, chilli and peanuts. Add a generous amount of freshly ground black pepper.
6. Make the coriander salad: wash the coriander, strip the leaves off the stalks. Halve the preserved limes, remove seeds and cut the flesh into julienne sticks. Toast the fennel seeds in a dry pan for 5 minutes on low heat. Mix all the ingredients and correct seasoning.
7. Halve the cari chillies lengthwise, remove the seeds and blanch them in boiling salted water for 1 minute. Cool in iced water. Repeat once.
8. Make the batter: separate the eggs. Mix the flour with 12.5cl water, the egg yolks, the olive oil and some salt.
9. Heat the oil for frying to 180ºC.
10. Beat the egg whites until stiff and gently fold them into the previous mixture shortly before frying the vegetables. Season the vegetables with salt and dip each one of them (half a chilli and onion slice) in the batter, and fry them until golden (about 5 minutes). Drain on absorbent paper.
10. Drop some aubergine and peanut chatini in a circle in the middle of each plate. Place the vegetable fritters around the chatini and the coriander salad in the centre.

Every Friday we publish a delicious recipe from the kitchens of Constance Hotels. Visit our culinary section to see more of the tasty recipes you can cook at home.

Recipe: Seafood vindaye with white haricot beans

Perfect for a Saturday evening meal with friends, this spicy seafood vindaye is an authentic Creole dish from Mauritius.

Let us know how you get on making this vindaye. You can comment or send photos to us via Twitter, Facebook or the comments section below.

Seafood vindaye with white haricot beans

Seafood vindaye with white haricot beans

Serves 4
Preparation time: 45 minutes
Cooking time: 1 1/4 hours
Soaking time (for beans): 12 hours
Marinating time: 24 hours

Ingredients

For the vindaye:

  • 8 scallops without roes
  • 4 fillets white fish, approx 50g each
  • 6 shelled camaron tails (large prawns)
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 2 onions
  • 4 cloves garlic
  • 2 tsp finely chopped ginger
  • 2 fresh green chillies
  • 4 tbsp vinegar
  • 1 tbsp turmeric
  • 2 tbsp wholegrain mustard
  • 1/2 tsp mustard seeds
  • salt and pepper

For the fricasséed white beans:

  • 200g white haricot beans
  • 1/2 chopped onion
  • 1 tsp chopped garlic
  • 1/2 tsp finely chopped ginger
  • 1 tbsp oil
  • 2 small ripe tomatoes
  • 1 fresh green chilli
  • 2 sprigs thyme
  • 2 sprigs parsley
  • salt and pepper

1. One day in advance, prepare the seafood vindaye: peel and coarsely dice the onions. peel the garlic, halve each clove ad remove the germ. Slice the chillies in 2 lengthwise and remove the seeds.
2. Soak the beans 12 hours before cooking.
3. Season the squid, camarons and scallops with salt and pepper. Sear them separately in a frying pan with 2 tbsp oil for 5 minutes. Keep warm.
4. In a saucepan, sweat the onions, garlic, ginger and chillies for 5 minutes with the olive oil without colouring. Mix vinegar and turmeric, add them to the saucepan.
5. Take off the heat and add wholegrain mustard, mustard seeds and finally the seafood. Mix well, let cool. Refrigerate for 24 hours.
6. On the day you are serving the recipe, make the bean fricassée: drop the tomatoes for 30 seconds in boiling water, cool them in iced water, then peel them. Halve them and remove the seeds. Chop the tomatoes.
7. In a heavy cooking pot, sweat the onion, garlic and ginger in oil for 4-5 minutes without colouring. Add the tomatoes, stew for 5 minutes, then add the beans. Add water to barely cover, add thyme, parsley and the green chilli, split in two. Cook on low heat for 45 minutes to an hour, stirring frequently to prevent drying. Add a little water if necessary.
8. Correct seasoning.
9. Reheat the vindaye and serve it just warm, with the fricasséed beans and some plain white rice.

You can also purchase the Constance Prince Maurice recipe book from our online store.