Head chef Frédéric Cyr of the Silversea Nova, a Canadian from Québec, featured a special fish luncheon highlighting Barramundi, also known as Asian sea bass, a native to the Indo-Pacific region of the ocean and is fished in the regions between India, Southeast Asia, and Australia. The word barramundi comes from the Australian Aboriginal language, where it translates to "large-scaled river fish." A white-fleshed fish similar to snapper, grouper, striped bass, and sole, Barramundi is an exquisite fish and a real treat for this special lunch at Marquee, where Chef Cyr personally grilled the fish as a special treat to those fortunate to have heard about this special culinary event.
Barramundi, also known as Asian sea bass, is a white-fleshed fish
similar to snapper, grouper, striped bass, and sole
Chocolate Pudding
Serves 6
Recipe courtesy of chef Frédéric Cyr
Chef Frédéric Cyr shares a dessert that has marked his childhood - a chocolate pudding!
3/4 cup sugar
1 cup flour
2 tsp baking powder
1 pinch of salt
2 tsp baking cocoa
4 tbsp butter
1/2 cup whole milk
1/2 tsp vanilla extract
1/2 cup brown sugar
1/2 cup sugar
4 tbsp baking cocoa
1 cup cold water
Preheat oven to 325⁰F. Combine and mix the first 4 dry ingredients in a bowl, then incorporate the butter. Add the liquid ingredients and mix until combined, without over stirring. Pour the mixture into a buttered 9"x9" inch baking dish. Without mixing, add to the top the brown sugar, sugar and baking cocoa. Pour the cold water and bake for 40 minutes. The pudding is done when a toothpick inserted in the centre comes out clean. Remove from oven and serve.
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