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Lunch

Charred Red Snapper en Papillote with Christophene, Cilantro Root & Mace Broth

Name: Charred Red Snapper en Papillote with Christophene, Cilantro Root & Mace Broth
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole red snapper (600g each, cleaned, scales on); 200g christophene (chayote, sliced into batons); 25g fresh cilantro root (hand-torn); 300ml high-quality chicken or seafood stock; 1 blade mace; 1 tsp cumin seeds (toasted whole); 30g unsalted butter (cold, cubed); 3 garlic cloves (thinly shaved); 2 spring onions (white parts, split lengthwise); 20ml aged golden rum; 15ml crispy shallot oil; Sea salt, white pepper; Lime wedge for service

A whole red snapper in a parchment parcel, steamed with hand-torn cilantro root, christophene batons, and a silky broth of chicken stock infused with mace and toasted cumin, finished with a splash of aged rum and crispy shallot oil.

1070cal 189gprotein 8gcarbs 26gfat 20min prep 35min cook 2serves

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