Salt Crusted Whole Baked Fish

F&D Antigua — Wed, 01 Jul 2015 17:18:53 +0000

Recipe by Chef Alessandro Moncada and Riccardo Giuli

Cambusa Italian Restaurant and Bar

This technique of baking fish is simple and produces an exceptionally moist, perfectly seasoned fish with little effort.

Serves 4-6

INGREDIENTS

1 red snapper or other suitable whole fish, about 1 ½ pounds, cleaned and scaled
1 lemon, sliced
Several sprigs of flat leaf parsley
3 bay leaves
1 tbsp. small capers
4 cups natural Barbuda sea
salt or kosher salt
¼ cup water
Extra virgin olive oil
Lemon wedges to serve

METHOD

Pre-heat oven to 375º degrees. Tuck the lemon slices, parsley, bay leaves and capers into the cavity of the fish. Set aside. Combine the salt and water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, add a little water). Line a large rimmed baking sheet or baking dish with foil or parchment paper. Using half of the damp salt, form a bed for the fish.Place the fish on top, and pack the remaining salt over the top of it to form a covering. Bake the fish to an internal temperature of 135º-140º degrees, about 25 minutes. Use an instant read thermometer to check temperature.Remove from the oven and let stand for 10 minutes. When your fish is done, crack-open the salt crust and brush off the excess salt from the flesh. Fillet the fish and serve with lemon wedges and a drizzle of extra-virgin olive oil and enjoy!

Cambusa salt baked Snapper

Green Banana and Cheddar Cheese soup

F&D Antigua — Sat, 20 Jun 2015 00:57:50 +0000

Recipe by Student Chef Gabrielle Thomas

Antigua and Barbuda Hospitality Training Institute

Healthy Caribbean soup with an unusual twist.

Serves 4

INGREDIENTS:

4 tbs butter
1 medium onion, large dice
2 sticks celery, large dice
6 peeled garlic cloves
2 lbs green bananas(pre-boiled and peeled)
1 medium carrot, medium dice
3 bay leaves
4 sprigs thyme
8 cups chicken stock or vegetable stock
3 cups white or yellow cheddar cheese, grated
Salt & pepper to taste

green banana cheddar cheese soup by Student Chef Gabrielle Thomas

METHOD:

Melt butter in a large saucepan over a medium heat. Sauté onions, celery, garlic, green bananas and carrots for 7-10 minutes. Add the stock and allow the soup to come to a boil before reducing heat. Continue to simmer until green bananas are soft. Remove from stove top and blend in a blender until soup is smooth. Return to stove top on low heat. Add cheese and simmer for 5 minutes.
Serve with love and enjoy.

Food and Drink Guide Antigua Barbuda » bay leaves