Tropical Delights – Black Pepper Crusted Poulet Fish and Scallops


poulet-fish-recipe Presley Sakul, the Havannah Resort ‘Chef De Cuisine,’ shares with Island Life readers this easy yet tremendously elegant recipe for a delicate Poulet Fish and Scallop dish.

Serves Two


2 x 250gr poulet fish fillet, trimmed

8 scallops

120 gr whole black pepper

40ml brandy

4 teaspoons finely chopped onion

4 teaspoons finely chopped garlic

2 teaspoons finely chopped parsley

400ml fish stock

200ml thickened cream

200g unsalted butter

Served with mashed potato, steamed broccoli and sautéed bokchoy in butter


Crush the black pepper but not too fine. Roll the poulet fish fillet and the scallops in the black pepper until fully coated. In a hot frying pan, sear the fish fillet on all sides, flambéed with brandy. Remove poulet fish from the pan, put into the oven at 180 degrees for 5 minutes. Meantime in a sauce pan, sauté onion and garlic till transparent, add fish stock and bring to boil. Add a touch of salt and pepper. Once boiling for a minute, add the cream, reduce heat and let the sauce reduce. In a hot frying pan, sear the scallops. Very quickly so they do not shrink. Move the fish fillet from the oven into the reducing sauce, and continue reducing until the sauce is thick enough, then add scallops. Place fish fillet on a plate with the scallops on top. Whisk in butter and chopped parsley into the sauce until it become shiny, taste sauce for seasoning and add a pinch of salt and pepper if necessary.

Pour the sauce over the fish and scallops and served with mashed potato, steamed broccoli and bokchoy sautéed in butter.

the-havannahThe Point Restaurant @ the Havannah Resort

With its super-high natangora roof, tropical luxury feel and stunning270 degree views over the turquoise waters of Havannah Harbour, the Point Restaurant is one of Havannah’s assets and focuses on quality and luxury. Offering an outstanding dining experience in magnificent surroundings, the Havannah is just so romantic. Dishes such as ‘Beef Carpaccio with finely cut onions, gherkins, basil and drizzled with a coriander and lime vinegar’, ‘Steamed catch of the day wrapped in banana leaf with chilli, lime and cucumber salsa and spicy paw paw salad’ and the ever-popular ‘chocolate soufflé,’ make a delicious dining experience. An elegant and extensive wine list complements the menu. Open 7 days a week. Phone 35600.