maltatoday | SUNDAY • 24 JULY 2022
8
FOOD
Fillet of red
snapper with
ginger and
champagne
veloute
By Chef Alain James Grech – Chef Patron at
the Chef's Table, St Paul's Bay
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 4 red snapper fillets,
cleaned and deboned
For the creamed leeks
• 1 leek
• 2 lime leaves
• Chili, to taste
• 1 tbsp ginger
• 2 tbsp butter
• 100ml fish stock
For the ginger and cham-
pagne veloute
• 200g ginger
• Chili, to taste
• 1 tbsp butter
• 300ml champagne
• 300ml fish stock
• 80ml cream
• 1 tbsp soya lecithin
• Lemon juice, to taste
INGREDIENTS
METHOD
1. Pan-fry the fillets on the skin and finish
with lemon juice.
2. For the creamed leeks, cut the leeks in
very thin strips and fry in butter with
the chopped chili, ginger and sliced
lime leaves. Cook slowly until soft. Add
the fish stock and reduce heat. Season
with salt and white pepper.
3. For the veloute, fry the ginger and chili
in butter.
4. Add the champagne and reduce by
half. Add the fish stock and reduce
by half. Add the cream and boil. Pass
through a strainer, season with salt
and white pepper. Add the lecithin and
blend until foamy.
This recipe first appeared on
Gourmet Today TV, aired on TVM
