#FoodieFriday Feast: Red Snapper Roulade with Kenyan Side Dishes
- 13 March 2015 | By Florian Biziere
Rolled Red snapper served with Butternut Squash and Coconut Coulis, on a bed of crispy potatoes, Sumuka Wiki in Tusker and warm Kachumbari with Glazed Onions.
- 1 kg of red snapper fillet, skin removed, and cut in half lengthways
- 200 gs Kale (known in Kenya as Sukuma Wiki)
- 1/2 butternut squash
- 400 mls of coconut milk
- 4 red potatoes, medium size
- 4 tomatoes
- 10 red onions
- Several Cloves of Garlic
- Salt and Pepper
- Bay Leaves and Thyme
- 1 tsp sugar
- 1 bottle Tusker Malt Lager
- Olive oil
- 1 tblsp Honey (preferably wild honey- we get ours from the local Arabuko Sokoke Forest)
- Marinate the fish with olive oil, crunched garlic, and cracked black pepper, and refrigerate for a few hours.
- As it marinates, first make the coulis. Peel and dice the butternut squash, place in an oven tray with 2peeled garlic cloves. Drizzle over the honey and olive oil and season with salt and pepper. Mix well and cook under the grill until it starts to caramalize. When cooked, remove and place it all in a food processor and add the coconut milk. Blend until smooth, and add a tablespoon of olive oil. Reserve the coulis for serving.
- Next make the Kachumbari- a type of African salsa. Slice 5 medium size red onions thinly. In a small saucepan melt 2 tbls of butter over a medium heat. When it starts foaming add the onions with a pinch of sugar, black pepper and salt. Then reduce the heat to low and cook for 20-30 min stirring frequently. Wash the tomatoes, cut them in half and thinly slice them. Put them into a colander with a pinch of salt for about 10 mins. Mix the tomatoes and the cooked onions together. Reserve the Kachumbari.
- For the Sukuma Wiki (Kale): In a medium saucepan, melt a tblsp of butter into a tblsp of olive oil. Add one diced onion and cook for a minute over medium heat. Add the Kale with half of the Tusker. (Just drink the rest!) Cook for 20 min over low heat. Make sure the juice has evaporated and reserve for serving.
- Next the Potatoes: Wash the potatoes, no need to be peeled, and cut them into slices of about 2 mm. Rinse these under cold water and dry them on a towel or kitchen roll. In a frying pan a frying pan, melt 1 tblsp of butter into 2 tblsp of olive oil. When this is foaming add your potatoes slice to fry them, and season them with salt and pepper. Keep turning them until crispy. Reserve to serve.
- Finally the fish: Fill a large sauce pan with water and add 1 quartered onion, 2 cloves of crushed garlic with some bay leaves and chopped thyme. Season with salt and pepper and bring to the boil as stock.
- Take out the marinated fish and cut it in half for portions. Place each portion onto a sheet of cling film one by one and roll them tightly (time to finish the last sip of tusker!). Poach the rolled fish pieces in the boiling stock over a medium low heat for 5 min. Remove from heat and place to stand for a further 5 mins. Remove each piece of fish from the stock and quickly colour it in a frying pan with melted butter.
To serve: On each plate, create a circle of fried potatoes. Top this with the Sukuma/Kale and then top this with a piece of rolled fish cut in half. Garnish this with the kachumbari and finally pour some of the coulis around the plate.
Voila and Enjoy!
For more gourmet seafood and local specialties come and stay at Ocean Sports Resort.