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Dennis Rosenbert is the owner and chef of Des
Amis Restaurant in Easton, near Norwich.
Dennis Rosenbert used prawns and white bait in his recipes for
us. |
He has worked in catering
for 30 years and trained in St Lucia in the
West Indies.
He opened his first restaurant in 1992 in Norwich's
Orford Yard and his current restaurant in 1997.
Dennis specialises in French Creole and Cajun-inspired
cooking. Some of his favourite dishes include crevettes Marigot
Bay, kallaloo soup, blackened catfish and rice.
Here are two of his recipes which you may like
to try at home.
The prawns looked delicious... and tasted good too! |
Crevettes saute Marigot Bay
Ingredients
6 large prawns
1 tsp of green peppercorns
1 clove of garlic
150g of butter
Juice from one quarter of lemon
1 tsp of Lea and Perrins sauce
Chopped parsley
Salt and pepper
Olive oil
Garnish
Thin strips of red green and yellow pepper
A lemon quarter
Method
Heat olive oil in small frying pan and add the seasoned prawns.
When the prawns are sealed, put in a hot oven for five minutes.
After removing the pan from the oven, add your butter, parsley,
garlic, green peppercorns, Lea and Perrins sauce and lemon juice.
Mix together until the sauce is creamy, then serve
on a hot plate. Garnish with strips of peppers and lemon.
Dennis' fishcake is easy to make. |
Collex Deux
150g of White Bait
1 tbsp of cornflour
Fresh mixed herbs
Half an onion
1 clove of garlic
1 egg
Third of pint of milk
Oil
Half a lemon
Method
Chop your fresh herbs fine, break an egg into a mixing bowl, add
the milk to the bowl and then add the flour and cornflour, mixed
to a thick batter. The rest of the ingredients
can be put in now.
Add the white bait into the mixture last, because
you want to keep them whole.
Rest for 10 minutes, then shallow fry until the fish cake is golden
brown.
Serve on a bed of French lettuce and dressing.
Try
out Gayatri Verma's Indian recipes »
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