Kate Heyhoe

Kate's Global Kitchen

Curried Red Snapper
(Pan-Seared Fillet of Red Snapper
with Curry Emulsion)

Yield 500
25 Hotel Pans


This recipe comes from Aramark, as part of their menu for the Sydney Olympic Games. Note that it serves 500 and that it reflects the language, instructions and ingredients of a foodservice chef, which can be very different from those of a professional recipe writer for consumers.


500 (5 oz.) portions Red Snapper fillets, skin on
3.6 kg seasoned flour
11.25 kg baby spinach
9 kg seedless red grapes
2.25 kg shallot
2.25 kg leek
1 liter white wine
12 liters chicken stock
25 liters court bouillon
16 liters curry emulsion
178 ml lemon juice
112.5 grams seafood seasoning
300 grams chives


Prep the following steps before assembly:

Sauté shallots and leek with grapes until leeks are tender. Salt and pepper to taste. Deglaze with white wine and 1 liter of chicken stock. Fold in chopped chives.

Combine flour, salt and pepper (to taste) and seafood seasoning in a bowl. Dust fillet with seasoned flour; fry in skillet until golden brown on both sides.

Emulsion Sauce:
Bring the chicken stock and lemon juice to a simmer and remove from heat. Slowly whisk into curry butter and season with salt and pepper. Use immersion blender.

Place 45 kg of baby spinach in the bottom of 2-inch hotel pans. Add court bouillon, layer of 20 fillets on top of spinach. Separate topping for each pan and cover with foil and bake at 190 degrees C. convection oven for almost 10 minutes. Serve immediately and drizzle with curry emulsion sauce.


Kate's Global Kitchen

Feeding the Olympics, Down Under


Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...

Curried Red-Snapper, for 500
Braised Chicken Michigan, for 500


Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...

Belgian White Veal Stew
     (Blanquette de Veau à l'ancienne)
     (2000 Sydney Olympic Games)
African Peanut Chicken Soup
     (1988 Calgary Olympic Games)
Salad Nicoise
      (1994 Lillehammer and the 1996 Atlanta Olympic Games)
Spanish Paella Valenciana
     (1992 Barcelona Olympic Games)
Chicken Satay with Spicy Peanut Sauce
     (1996 Atlanta Olympic Games)
Heavenly Potatoes
     (1996 Atlanta Olympic Games)
Chick Pea and Feta Salad
     (1996 Atlanta Olympic Games)
Almond Custard
     (1996 Atlanta Olympic Games)
Georgia Peach Cobbler
     (1996 Atlanta Olympic Games)


Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

Copyright © 2000, Kate Heyhoe. All rights reserved.


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This page created September 2000