grilled tilapia

curry crusted fillet of tilapia , eggplant confit ,and seafood Creole casserole

Tilapia 2no

Eggplant o1 no

Shallots 03 no

Cherry tomato 5 no

Olive oil 1 cup

Curry powder 1 t spoon

Basil few

Oregano few

Shrimp2no

Squid rings 2no

Tilapia dice 2 no

Mussels 2no

Clams 2no

Cream 2t spoon

Tomato sauce 2 t spoon

Creole seasoning 1t spoon

Garlic flakes 1 t spoon

Chilly flakes½ t spoon

white wine few

Salt and pepper as required



Method



Marinate the tilapia with the curry powder and olive oil and seasoning

Combine the egg plant dice ,shallots and cherry tomato, olive oil and seasoning in the roasting pan and cover it with silver foil and cook it in slow temperature of 180f for 3 hours

For casserole saute the garlic , with seafood with olive oil and add white wine and reduce and add creole seasoning and tomato sauce and seasoning and finish it with cream



Then finally grill the fish in the hot plate and serve with compliments

ravioli

RESIDENT MADE SAFFRON PASTA STUFFED WITH PRAWN TAPANADE AND PARSLEY AND GORGONZOLA CREAM

Flour 100gm

Egg small 2

Olive oil ½ cup

Saffron few

Shrimps small 5 no

Olives 1 no

Chopped red onion 2 table spoon

Chopped chives few

Chopped celery 1 t spoon

Parsley ½ bunch

Blue cheese few

Parmesan flakes few

Fresh cream 1cup

White wine few

Chopped garlic



Method

Make a pasta dough combining flour egg ,saffron water and little olive oil

Finley chop the shrimps and olives ,mix it with onion and chives and seasoning

Make the sheet little thick and place the japanned mixture in the center make desired shape u want and pouch it in the hot water

Then sauté the red onion, celery ,chopped garlic and olive oil and add white wine and reduce and add crean and chopped parsley and blue cheese and blend it in the blender then strain it

And reheat it with the pasta and sreve with parmesan flakes

seared scallop

PAN SEARED MINE SCALLOP WITH MANGO AND AVACADO RELISH AND BEET REDUCTION




1 LARGE MINE SCALLOP

1LEMON

1MANGO

1 AVACADO

1 BEETROOT

1TEASPOON CORN STARCH

1RED ONION

1 PEPPERS GREEN

SALT AND CRUSHED PEPPER TO TASTE



METHOD



MARINATE THE SCALLOP WITH LEMON JUICE AND SEASONING



MAKE SALSA WITH AVACADO AND MANGO



MAKE BEETROOT PUREE TAKE A JUICE AND MAKE A REDUCTION



SEAR THE SCALLOP WITH CLARIFIED BUTTER



THE PLATE IT AS UR WISH