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Fish and Seafood

Grilled Filet of Mahi-Mahi with roasted potatoes and a sauce made of olives, capers and tomatoes

Chef Annmarie Darrant has created a special recipe that she prepares at the Fort Nassau Restaurant in Willemstad, Curacao. mustard soup with beer and lots of sour cream.

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Chef Annmarie Darrant

Curacao is the largest of the Dutch Antilles soaking up the sun between Aruba and Bonaire, all three of which constitute the ABC islands.

Mahi-Mahi is a type of fish found there (as well as in other tropical and temperate waters).

We begin with the starter:

Mustard Soup

Ingredients :
2 tbsp Olive Oil
1 Litre Full Fat Milk
1 Litre Sour Cream
250 g Vegetables (Onions, Carrots, Leeks)
2 Bay Leaves
1 Bottle (0,33 Litre) Beer
0,5 Litre Chicken Stock
Season with salt and pepper to taste
0.2 Litre Dijon Mustard, preferably coarse grained

Recipe:
Sauté the vegetables and bay leaves for five minutes in olive oil in a medium size saucepan. Add the beer and turn down the heat. Simmer until the vegetables are soft and nearly all the beer has evaporated. Add the chicken stock and simmer until half the liquid has evaporated. Add the milk and the sour cream and bring to a boil. Reduce the heat and add the mustard. Simmer for another five minutes, stirring frequently. Pour through a fine sieve and bring back to a boil. Season with salt and pepper.

The soup tastes best when it's cooked the night before. It should be served hot with a dash of milk or cream. Toasted pine nuts or almonds, smoked chicken or chives are a suitable garnish.

Main Course:
Grilled Filet of Mahi-Mahi with roasted potatoes and a sauce made of olives, capers and tomatoes.

Serves four

Ingredients:

4 Mahi - Mahi - Filets (200 g each)
½ kg chopped tomatoes
2 tbsp capers
3 tbsp sliced black olives
3 tbsp Olive Oil
1/3 Litre White wine
Salt and Pepper

Recipe:
Season the Mahi-Mahi filets with salt and pepper and place on an oiled grill. Turn once only during cooking. Baste with oil once turned. After grilling put fish in a pan in an oven pre-heated to 200 degrees Celsius for fifteen minutes.

Fry the tomatoes, olives and capers in olive oil in a small pan and then add the white wine. Simmer for five minutes.

Take the Mahi-Mahi filets out of the oven and dribble the sauce over it. Serve with roast potatoes and mixed vegetables.


Desert: Cafe Curacao

Ingredients: Egg liqueur and either blue or green Curacao

Take 2cl (centilitre) of egg liqueur and add a shot of Curacao. Drink with coffee.

euromaxx a la carte 23.03.2006 Gericht 1

Mahi-Mahi Filet