Name: Martini Braised Basa Fillet with Tomato, Chilli and Fennel
Cook time: 120 min
Total time: 120 min
Yield: 100 servings
Cuisine: Fusion
Ingredients: 45 LB Grouper Fillet Frozen Basa (6 to 8 oz portions); Salt (to taste); Pepper (to taste); 1.5 QT Fish Stock (separate recipe); 7 PT Tomato - Cherry (for fish topping); 10 LB Tomato - Light Red (for fish topping); 1 EA Juice - Tomato (for fish topping); 1 EA Crdl - Vermouth Martini and Rossi S (for fish topping); 10 EA Fennel (for braising); 0.125 LB Sugar - Granulated (for fennel); 20 LB Potato - Regular (for galette); 1 LB Tomato - Sundried (for galette); 1 LTR Crdl - Gin Bombay Sapphire (for marinating tomatoes); 2 EA Chives - Bunch (for galette and dressing); 0.75 LB Cheese-Parmesan Whole (for galette and plantain); 1 LB Bread Crumbs - Panko Japanese (for galette); 0.125 LB Butter Solids - New (for galette); 1.25 LB Peas - Green (for medley); 0.5 LB Raisins - Blanched (for medley); 0.25 QT House Wine White (for medley); 1 OZ Garlic - Fresh Peeled (for medley); 0.125 LB Onions - Red (for medley); 1 EA Onions - Cocktail (Pkld) (for medley); 13 EA Lemons (for garnish); 5 LB Plantains (for garnish); 0.5 OZ Crushed Red Pepper (for galette); 1 QT Oil - Olive Blended (for cooking and finishing)

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Martini Braised Basa Fillet with Tomato, Chilli and Fennel — Formulation & Method | CuliNect