4

Chef Jean-Marie Cadot Shares the Secrets of His Success--Well, One of Them.

^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

In part one of this week's Three Course Meal, we gave you a look at Jean-Marie Cadot, owner and executive chef of Cadot. In part two, we asked Cadot to complete our thoughts for us. In today's final installment he shares one of his tilapia recipes with us. CRUSTED TILAPIA ON A BED OF RISOTTO WITH MANGO CHARDONNAY SAUCE Serves two people RISOTTO: Pre cook the Arborio Rice in boiling water with salt for 10 minutes. Wash and rinse under cold water.

Ingredients: 4.05 OZ PRE-COOKED ARBORIO RICE 4 OZ. VEGETABLE STOCK 1 TABLESPOON GREEN PEAS 1 TABLESPOON SAUTEED DICED MUSHROOMS 1 TABLESPOON DICED TOMATOES 1.5 OZ. WHIPPED CREAM 1 OZ. PARMESAN CHEESE 1 OZ. BUTTER

Directions: Boil the vegetable stock in a pan. Add the tomato, peas, mushrooms and the pre-cooked rice. Stir and reduce for a couple of minutes. Add the cream, the parmesan and the butter. Salt to taste.

TILAPIA

Ingredients 2 TILAPIA FILETS (6 OZ. EACH) 2 EGGS 1/4 CUP OF FLOUR 2.5 OZ. Bread crumbs 2 TABLESPOONS OF OIL 1 TABLESPOON OF BUTTER SALT

Directions Heat a sautee pan to medium heat. Add the oil and the butter. Season the fish with salt. Set two plates and a bowl on the counter. On one plate, put the flour. Use the bowl for the eggs. On the second plate, put the bread crumbs. Take the fish and dip it in the flour, the eggs and then the bread crumbs. Place into the pan. Pan sear it until golden brown on one side. Flip it and brown for five more minutes on the other side.

CHARDONNAY MANGO SAUCE

Ingredients 1/2 CUP WHITE WINE 1/2 OF SHALLOT DICED 2 TABLESPOONS OF CREAM 2 TABLESPOONS OF MANGO PUREE SALT PEPPER 2 TABLESPOONS BUTTER SQUEEZE OF 1 LEMON

Directions: Heat a saucepan to medium heat. Put the white wine and shallots in it. Reduce to dry. Add the cream. Reduce. Add the mango puree. Take the saucepan off the burner and add the butter. Add salt and pepper and one squeeze of a lemon.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.