La
Palapa Restaurant Original Recipes
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Pan
fried snapper, green asparagus, chorizo,
zucchini blossom tempura, and soy-sherry sauce
 200
gr. Red snapper
*100 gr. Extra potatoes
250 ml. Cream
50 gr. Asparagus
30 gr. Diced Spanish sausage (chorizo)
20 gr. Zucchini Blossom
*50 gr. Pesto sauce
20 ml. Olive Oil
Salt & Pepper
Stir
fry the chorizo in a pan; simmer the asparagus
for a minute, no longer.
Place olive oil in a pan and cook the red snapper
for 8-10 minutes.
Serve the red snapper over potato puree, topped
with diced chorizo and the tempura zucchini blossom.
Decorate the plate with drops of pesto sauce.
*Tempura
250 gr flour
1 egg
500 ml. Cold water
Place
the ingredients in a bowl and mix
*Potato
puree
100 gr potato
250ml cream
50 gr butter
Salt & pepper
Cover
the potatoes with cold water and place over a
moderate heat and simmer until the potatoes are
just cooked, about 30 minutes. Strain the cooked
potatoes and put them through a ricer. Place butter,
cream and the riced potatoes in a pan season with
salt and pepper and cook it.
*Pesto
sauce
250 gr basil
100 gr spinach
200 gr pines
50 gr. Parmesan cheese
250 ml. Olive oil.
Salt
Place
the ingredients in a blender, except for the olive
oil, which has to be slowly added while mixing.
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