Duck Breast with Ginger and Plums - Chef Recipe by Michele Cranston
There are a few foods in this world that I think are best left to the professionals, and roast duck ...
500g very fresh bass or bream fillets
80g cooked, peeled prawns (optional)
125mL freshly squeezed lime juice (3-4 limes)
1/2-1 tsp fine salt
1 banana shallot
1/2-1 red habanero, deseeded
Handful fresh coriander
2 large ripe tomatoes
1 small avocado, stoned and peeled (optional)
Totopos to serve
6-8 x 15cm corn tortillas, each cut into six wedges like a pizza
1L corn or vegetable oil
Skin the fish fillets and cut them into 1cm pieces. Mix the fish and prawns, if using, with the lime juice and salt and leave them for a few minutes, while you prepare the remaining ingredients.
Finely chop the shallot and habanero, then the coriander and tomatoes and dice the avocado, if using. Combine the fish with the other ingredients and serve immediately with Totopos.
Heat oil to 190 C in a large pan and cook the tortilla triangles in small batches until barely golden and crisp.
Using a slotted spoon, transfer them to a plate lined with kitchen paper to drain. Sprinkle with a little salt and serve as soon as possible.
Recipe provided by Rick Stein at Bannisters Mollymook