In part one of this week's Three Course Meal, we gave you a look at Jean-Marie Cadot, owner and executive chef of Cadot. In part two, we asked Cadot to complete our thoughts for us. In today's final installment he shares one of his tilapia recipes with us. CRUSTED TILAPIA ON A BED OF RISOTTO WITH MANGO CHARDONNAY SAUCE Serves two people RISOTTO: Pre cook the Arborio Rice in boiling water with salt for 10 minutes. Wash and rinse under cold water.
Ingredients: 4.05 OZ PRE-COOKED ARBORIO RICE 4 OZ. VEGETABLE STOCK 1 TABLESPOON GREEN PEAS 1 TABLESPOON SAUTEED DICED MUSHROOMS 1 TABLESPOON DICED TOMATOES 1.5 OZ. WHIPPED CREAM 1 OZ. PARMESAN CHEESE 1 OZ. BUTTER
Directions: Boil the vegetable stock in a pan. Add the tomato, peas, mushrooms and the pre-cooked rice. Stir and reduce for a couple of minutes. Add the cream, the parmesan and the butter. Salt to taste.
TILAPIA
Ingredients 2 TILAPIA FILETS (6 OZ. EACH) 2 EGGS 1/4 CUP OF FLOUR 2.5 OZ. Bread crumbs 2 TABLESPOONS OF OIL 1 TABLESPOON OF BUTTER SALT
Directions Heat a sautee pan to medium heat. Add the oil and the butter. Season the fish with salt. Set two plates and a bowl on the counter. On one plate, put the flour. Use the bowl for the eggs. On the second plate, put the bread crumbs. Take the fish and dip it in the flour, the eggs and then the bread crumbs. Place into the pan. Pan sear it until golden brown on one side. Flip it and brown for five more minutes on the other side.
CHARDONNAY MANGO SAUCE
Ingredients 1/2 CUP WHITE WINE 1/2 OF SHALLOT DICED 2 TABLESPOONS OF CREAM 2 TABLESPOONS OF MANGO PUREE SALT PEPPER 2 TABLESPOONS BUTTER SQUEEZE OF 1 LEMON
Directions: Heat a saucepan to medium heat. Put the white wine and shallots in it. Reduce to dry. Add the cream. Reduce. Add the mango puree. Take the saucepan off the burner and add the butter. Add salt and pepper and one squeeze of a lemon.
