Pan-Fried Snapper by Chef Sehrish Rajani, H&S Chef Of The Month

H&S Chef Of The Month

Chef Sehrish Rajani

Nationality: Kenyan

Interview With H&S Magazine

Who Is Sehrish Rajani?

I am currently working as a Sous Chef at Mövenpick Hotel & Residences Nairobi, In charge of ‘The View’ revolving restaurant. I love creating dishes with fresh ingredients and balancing the flavours with textures.

 

Type Of Cuisine?

It’ll have to be Mediterranean & Asian – both the cuisines are really varied and lots of great ingredients from fresh produce to dry spices.

 

What Inspired You To Become A Chef?

Eating great food at home, made by my mum. I’ve always been attentive to textures and aromas of food.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

Having a work-life balance seems impossible at times, and finding like-minded individuals who share the same passion & vision for food is rarer than you’d imagine.

 

What’s Your Biggest Achievement In The Culinary Industry?

Taking charge of ‘The View’ restaurant at Mövenpick.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

All great dishes are a good balance of all 3, but of course, with creativity and technical knowledge you can make the best of your ingredients.

 

Recipe Of The Week: Pan-Fried Snapper

The Snapper & Veggies

Ingredients

• 200 grams red/white snapper fillet
• 60 grams zucchini
• 20 grams red capsicum
• 20 grams yellow capsicum
• 20 grams red onions
• Juice of yellow lemon
• Pinch of paprika powder
• 15 grams butter
• 10ml sunflower oil
• Salt as needed
• White pepper powder as needed

 

The Lemon Caper Sauce

Ingredients:

• 40 grams yellow lemon
• 60 ml cream
• 10 grams capers
• Salt for seasoning, as needed
• White pepper powder for seasoning, as needed
• A little butter to sauté capers

 

The Garnish

Ingredients:

• Microgreens (Optional)
• Herb oil (Optional)
• Edible flowers (Optional)
• A lemon wedge

 

Preparation: The Snapper & Veggies

Cut the Snapper into 2 similar sized pieces and pat dry with kitchen paper, then season with some salt and pepper & cook it on a hot pan with some oil, skin side down first. Place in an oven safe dish, squeeze some lemon juice, sprinkle a bit of paprika and add a pat of butter & finish cooking in a 180c oven for 5-10min. In the meantime, julienne the capsicum, onion and some of the zucchini & sauté in a pan, while cut the remaining zucchini into larger pieces, as shown in the pic & blanch in hot water for 2 min and then season and grill.

 

Preparation: The Lemon Caper Sauce

For the Lemon caper cream sauce, bring the cream to boil, while sautéing the capers in a little butter on a separate pan. Add lemon juice to the capers and season. Add in the cream and blend to create a smooth
sauce.

 

Plating

Spread a thin layer of the lemon caper sauce, then place the fish on top, finish with the sautéed julienne vegetables, grilled zucchini and a lemon wedge. Finally, garnish with some microgreens, edible flowers & herb oil if available.

Tip: You can try the same dish with tilapia or mackerel as well.