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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Plantain stuffed with snapper, saltfish and breadfruit salad and bajan pepper sauce

11 September 2006
Plantain stuffed with snapper, saltfish and breadfruit salad and bajan pepper sauce

Ingredients

3 plantains
1½lb diced snapper fillet
½lb chopped onion
½lb chopped red pepper
½lb chopped tomato (skinned and seeded)
1tbs tomato paste
1tsp French mustard
4tbs fish stock
Sprinkling of fresh chopped thyme
1tsp hot pepper sauce
Chopped clove of garlic
¼lb butter
Juice of half a lime
Salt and pepper to taste

METHOD

Peel the plantains and cook in boiling water for three minutes. Remove and chill in cold water. Split the plantains on the inside of the curve from end to end. Cut deep but not so deep that they will open up completely.

Melt the butter and cook off the vegetables until soft. Add the fish stock mustard tomato paste hot pepper sauce thyme lime juice and diced snapper. Bring to the boil then remove from heat and keep warm.

Stuff each plantain with the fish mixture and reheat in a hot oven or grill just before service.

FOR THE SALAD

1lb dried salt cod
½lb breadfruit
½lb chopped onion
½lb finely diced cucumber
Juice of one lime
½lb chopped tomato (peeled and seeded)
2tsp white vinegar
½pt good quality oil (not olive oil)
1 finely sliced avocado

Cook the salt fish by boiling once then changing the water and boiling again. Alternatively do a double change of water from an overnight soaking and boil just once.

Peel and dice the breadfruit and cook in salted water until firm to the bite about 10 minutes.

Drain the breadfruit and the salt fish. Flake the salt fish into a bowl with the breadfruit. Add the other ingredients with enough of the oil to make the salad. Serve cold.

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