Pan Seared Red Snapper

Spiced Chickpea Crepe & Pumpkin Seed Pesto

This recipe, stolen from Chef Ranveer Brar is a perfect example of the delicious cuisine on offer at banQ; located in the beautifully renovated Penny Saving Bank building in Boston's trendy South End.
The owners searched for over a year before finding Chef Brar who uses his classical French training and influences from work and travel in Singapore, India, London and Southeast Asia to delight diners with his culinary expertise and international flair. The food from Chef Brar’s kitchen represents a fusion of his education, experience, extensive travels, and creative flair.
The stunning, sleek design of the restaurant accentuates original features of the 1917 building, juxtaposed against modern, undulating ceilings setting the scene perfectly for the exotic menu with unusual items like Tandoori Cooked Cornish Hen Breast, Sesame Crusted Flounder and Pan Seared Guinea Hen Breasts.

banQ
1375 Washington Street
Boston, MA 02118
617 451 0077
www.banqrestaurant.com

About the Chef: born to landowning parents in northern India, Ranveer Brar seemed destined to spend his life managing the family’s farms. Instead, at the age of 17, he followed his heart to the streets of New Delhi, where he served as apprentice to a kebab vendor who taught him to prepare the savory meats using a delicate blend of spices.
In that twist of fate and youthful determination, Ranveer forged a new destiny and found his life’s passion. He pursued a formal education in French culinary arts at the Hotel Management School, where he excelled in his studies.
At age 26 Chef Brar was named Executive Chef of the Radisson, a title that eventually followed him to The Claridges in Delhi. In addition to overseeing the opening of the authentic Italian-Spanish restaurant Sevilla, Chef Brar revamped the menus of Pickwicks, Dhaba, Jade, Aura and Ye Old Bakery during his successful tenure at The Claridges. But soon he faced another crossroad – the Executive Chef role and the business of food preparation demanded more and more of his time and energy, leaving precious little for the kitchen and his true love, cooking. At the same time, the owners of banQ were searching for a brilliant chef – someone as unique and innovative as the magnificent décor in their new Boston restaurant. In Chef Brar, they found the talent they were looking for – a stroke of good fortune, from Chef Brar’s perspective, and a tremendous opportunity for artistic growth.
Fluent in English, Hindi and Punjabi, Chef Brar has written articles for several food and beverage-related publications. His restaurants have received numerous awards, and he has worked closely with leading tableware company Villeroy and Boch, conducting sessions on food art in the company’s retail stores throughout India. Chef Ranveer Brar resides in Boston.

Pan Seared Red Snapper is served at banQ for $26.
This recipe makes 2 restaurant servings.

Steal This Recipe® Pan Seared Red Snapper Ingredients:
2 Red snapper filet skin on 7-8 oz
4 Florets broccolini
1 oz red onions sliced
Pinch of lime leaf chopped fine
Pinch red pepper crushed
6 fl oz olive oil
3 fl oz White wine dry
Steal This Recipe® Pumpkin Seed Pesto Ingredients:
2 oz pumpkin seeds skin off toasted
1 oz Parmesan cheese
1 fl oz olive oil
½ fl oz lime juice
Pinch garlic minced

Steal This Recipe® Coriander Spiced Chickpea Edamame Crepe Ingredients:
1 oz red onion diced
0.5 oz ginger grated
0.5 oz coriander seeds crushed toasted
Pinch fresh mint chopped
Pinch fresh cilantro chopped
2 curry leaves
2 oz edamame fresh
2 oz chickpeas
3 oz chickpea flour
Salt and pepper to taste
3 fl oz olive oil

Pumpkin seed pesto Instructions:
Mix all the ingredients in a blender to a paste, season.

Crepe Instructions:
Season the chickpea flour add 4 oz water and make a batter , make crepes on a non stick pan and halve. For the filling , In a medium hot pan add oil, curry leaves, onion, ginger and the chickpeas and edamame, crushed coriander, mint and cilantro and season.
Roll the filling into the crepe.

Assembly Instructions:
Pan sear the snapper skin side first after seasoning with salt pepper and lime juice.
Finish in the oven at 395 for 3 to 4 minutes.
In a hot pan add sliced onions , hot pepper flakes and lime leaf , sauté till crisp , add the broccolini and wine , season and cook on a medium flame for 5 minutes .
Pan sear the crepe with olive oil.
Put the crepe at the bottom of the plate, broccolini on top of the crepe and the fish on top of the broccolini, scoop out a spoon of pumpkin seed pesto on top of the fish and serve.
 The following nutritional analysis is based on an approximate 6 oz. serving at home.