Appetite de Globe

Ingredients Prawns 300 g Fish fillet 300 g Fish stock 1.5 litres Tomatoes 300 g Leeks 50 g Carrots 100 g White bread slice 4 Nos Red pepper 100 g Garlic 30 g Red chili 40 g Olive oil 50 ml PROCEDURE 1.Prepare fish stock. 2.Saute garlic in oil and sweat onion with leeks, celery and carrot. 3.Stir in tomato paste. Cook it with seafood and stock. 4.Season it and serve it with toasted bread.

INGREDIENTS Butter     3 tsp Flour      2 tsp salt         1/2 tps Parsley   5gm Shrimp   250 gm Milk       1cup PROCEDURE 1. Preheat oven to 325 degrees . 2 .In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. 3. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. 4. accommodate all the fillets in one layer. Coat with cooking spray.  5. Pour white sauce over shrimp. Sprinkle with grated cheese. 6. Bake, uncovered, for 20 to 25 minutes.

INGREDIENTS Fish                        400 gm Refined flour         200 gm Soda water/ beer    300 ml Egg                        2 Nos  Seasoning              5 gm Vegetable oil          500 ml PROCEDURE 1.  Cut fish in goujons. Marinate it. 2.  Prepare a batter with flour, seasoning, soda water and egg. 3.  Dip the fish in batter and deep fry in hot oil. 4.  Serve crisp.

Ingredients Fish fillet       200 gm Seasoning    5 gm Fish stock      1 litre Lemon         50 gm Potato           100 gm Parsley        50 gm Egg             1  Refiend flour 100 gm Bread Crumbs 100 gm Bay leaf 2 nos Pepper corn 5 gm PROCEDURE 1.  Poach fish in poaching liquor. 2.  Mash fish and add boiled and mashed potato. 3.  Flavour it with herb and season it. 4.  Shape them and dust with refined flour, dip in beaten egg and coat with bread crumb. 5.  Pan fry them and serve with tartare sauce and lemon wedges.

INGREDIENTS  Bread slice    100 gm  Lemon zest   10 gm  Parmesan      50 gm  Parsley          50 gm  Seasoning     5 gm  Garlic           50 gm Fish fillet     500 gm Butter            100 gm Lemon        2 Nos PROCEDURE 1.  Blend the breadcrumb with grated lemon zest, grated Parmesan, chopped parsley, salt and pepper. 2.  Season fish fillets. Pan-fry in a little oil for 2-3 minutes until just tender. Turnover and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.