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Culinary Category: Cumin Crusted Conch with Mojito Essence
Home > Culinary Category: Cumin Crusted Conch with Mojito Essence


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Ingredients
1 lb fresh conch
1 oz cumin seed (roasted
and powdered)
2 tsp olive oil
Sea salt for plating
Cumin seed for plating
Red pepper jus for plating
Baby greens and/or sprouts

Apple Slaw
1 granny smith apple
5 or 6 fresh mint leaves

Mojito Essence
1 oz BACARDI® LIMÓN™
Flavoured Rum
Juice of 2 limes
Zest of 1 lime
1/4 Serrano chile pepper,
deseeded and minced
1/2 tsp brown sugar
1 ripe avocado
2 tsp olive oil
5 or 6 fresh mint leaves
Fish/Seafood:
Cumin Crusted Conch with Mojito Essence

Editor's note: Though conch is not widely available stateside, a good fish market might carry it frozen -- or be able to order it for you. Otherwise, try this recipe with your favorite firm white fish. You can use dried cumin rather than roast and powder your own from seed. If you'd like to serve the conch on red pepper jus as this contest entrant does, blend one red pepper in a blender and strain the juice; reduce pepper in a pan reduce till syrupy, add olive oil to taste and set aside until ready to plate your dish.

1. Clean the conch in cold water. Wipe and pat dry.

2. Rub the cumin on the conch and sear it in a hot pan wth some olive oil. Set aside to cool.

3. Slice conch very thin using a sharp knife; sprinkle with sea salt and lime juice.

4. For the apple slaw, julienne the granny smith apple. Add the lime juice, mint chiffonade, and salt and pepper to taste. Set aside.

5. For the mojito essence, Mix all the ingredients together in a bowl. Add mint chiffonade at end and set aside.

6. Prepare ingredients for plating: Mix some sea salt and cumin seed powder to prepare a cumin salt. Also, slice one avocado into eight very thin wedges.

7. Arrange apple slaw on the bottom of each plate (serves 8); then place slices of conch over it.

8. Surround conch with sliced avocado to prevent essence from spreading across the plate once it is added in Step 10.

9. Place cumin salt on the left side of the plate, and pepper jus along the bottom (if using).

10. Sprinkle conch with mojito essence, sea salt and baby greens and/or sprouts. Serve immediately.




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