|
Colombo
of Ackee and Salted Mackerel
Ackee and Mackerel Mousse with Toasted Almonds Served on Fried
Breadfruit, Grand Lido Negril
This gourmet twist on the traditional ackee is a signature
dish at Grand Lido Negril.
Salted mackerel (soaked overnight, cooked and deboned)
Ackee
Escallion, chopped
Onion, chopped
Garlic, minced
Ground black pepper
Scotch bonnet pepper, minced
Coconut oil
Tomato, chopped and seeded
Cream cheese
Breadfruit, roasted then fried
Red pepper, diamond head, peeled and cored
Green pepper, diamond head, peeled and cored
Almonds, toasted
Prepare mackerel. Cook mackerel, cool and debone. In a saucepan,
sauté with oil, onion, garlic, escallion, scotch bonnet,
tomato and flaked mackerel. Season to taste with pepper and cool.
Transfer the mackerel mixture to robot coupe. Add cream cheese
to a creamy mixture, smooth enough to pipe.
Prepare ackee and breadfruit. Clean ackee. Discard seed. Core
halfway to style. Cook in boiling water. Strain and cool.
Roast breadfruit. Peel and cut in desired shape and fry until
golden brown. Cool on grease paper.
Pipe mackerel mousse in ackee. Garnish with toasted almond nuts
and diamond head red and green peppers. Serve on fried breadfruit.
|
