Renowned chef and restaurateur, Guillermo Pernot will be joining us next year on March 15, 2019, for our Cuba 360° Cruise – Two Perfect Weeks In Cuba. During those days, our guests will enjoy a culinary experience like no other exploring and discovering the new tastes of Cuba.
As a preview of what to expect during those days, Chef Guillermo Pernot sent us a delicious recipe to try at home. Learn how to prepare an olive oil griddle red snapper fillet, coconut basmati rice and candied cashews Mango salsa, red curry-coconut sauce.
4-6 oz of fresh red snapper fillets sink on
2 tsp of kosher salt
4 TBS olive oil
Red Curry-Mango Sauce:
4 oz fresh mango, ripe and diced
½ oz fresh cilantro, chopped
2fl oz olive oil
1 tsp. granulated sugar
½ oz red curry paste
½ oz fresh basil leaves
1/2 tsp kosher salt
1 TB fresh lime juice
1 cup shrimp stock
2 fl oz coconut milk, unsweetened.
In a small saucepan combine all the ingredient but the stock, bring to a very lite simmer, remove from the heat.
Add the ingredients to a blender cup and puree until smooth, add shrimp stock and blend again until well mixed, set aside, keep warm. (The sauce can be made up to two days before).
8 oz fresh mango, semi-ripe, ¼ “dice
½ tsp fresh ginger, microplaned
¼ oz fresh jalapeño chiles, seeded and small diced
1 oz spanish onion, brunoise and washed
1 tsp fresh cilantro, picked and chopped
1 tsp. honey
1 TB fresh lime juice
½ tsp. kosher salt
Fold all the ingredients in a mixing bowl, cover and refrigerate for one hour.
For The Coconut Rice:
10 oz basmati rice, washed
8 fl oz coconut milk, unsweetened
4 fl oz water
1 TB kosher salt
In a medium soup pot, add all the ingredient and bring to simmer, when simmering cover the pot and lower the heat, set a timer for 20 minutes. When done, fluff rice with a fork, keep warm.
For The Candied Cashew:
1 TB butter
1 cup whole cashew
½ cup granulated sugar
1/4 cup water
Add the butter to a nonstick sauté pan, melt over medium heat, add sugar, cashews and water, bring to a slow simmer stirring constantly carefully not to burn sugar; once sugar glances the nuts and all the liquid has evaporated spread on a parchment lined sheet pan, cool and they are ready to use.
For The Dish:
3 TBS peanut oil
3 tsp toasted sesame oil
4 oz candied cashews
2 kaffir lime leaves, small chiffonade
2 fl oz coconut milk, unsweetened
Heat griddle to medium-hot, season fish on both sides with salt, add 2 TBS of the oil to the griddle. Add fish skin down and do not move for 4-5 minutes, with a spatula flip the fillets, drizzle the rest of the olive oil on the fish and sear for another 4 minutes.
Add coconut milk to the curry sauce and bring to a very slow simmer, mix well and remove from heat. In the mid-time, in a sauté pan heat the peanut oil add the rice, the nuts, and the lime leaves, mix well, drizzle with sesame oil and scoop on four plates, top with the fish, drizzle sauce around the rice and spoon salsa at top of fish.
Chef Guillermo’s book “Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs.” is a vibrant celebration of the island’s bold flavors, creative techniques, and unique inspirations of Cuba’s finest paladares. Readers will find a rich variety of dishes, which have been adapted from some of the best private restaurants from Old Havana to Santiago de Cuba.
You too can experience the vibrant culture of this Caribbean gem with Chef Guillermo Pernot. Join us in Cuba! Visit our website www.victorycruiselines.com or give us a call to 1-888 -907-2636 for more details on your next Cuban experience.