snapper challenge

First, make sure you have a fresh snapper...........

Snapper Challenge

The foodies were given the challenge of producing a dish using local snapper - it could be fillets, whole or pieces - didn't matter.  They could add whatever they wanted to snapper and cook it any way they wanted.   Here is what they came up with.....



If you want any of the recipes, just let us know and we'll send them to you. 

      

  Kimella

   Pan Fried Snapper fillets with beetroot baked in olive oil, garlic and balsamic vinegar.   

   I also served a side sauce of leeks, white wine and home-made yoghurt.    Delicious!

Recipe: (for 4)

800g thoroughly deboned snapper fillet, skin on, cut into 4 portions.
400 ml clarified butter
4 tbsp plain flour
good sea salt
extra virgin olive oil
fresh lime or lemon

Method:

Dust fish with plain flour. Heat clarified butter in a non-stick pan until it is hot but not smoking.

Add fish skin side down. Cook on medium for approximately 2 minutes (depending on thickness of fish). Turn fish to seal other side and then remove from heat immediately.

Serve fish skin side up with a grinding of sea salt, extra virgin olive oil and a squeeze of lime (or lemon).



Balsamic roast beetroot.

4 medium beetroot

4 garlic cloves

4 tablespoons olive oil

4 tablespoons balsamic vinegar

seasoning.

Preheat oven to 200ºC.

Method:

Steam beetroot until tender. Allow to cool and remove skin.

Cut each beetroot into chunks and put into a baking dish with a mix of olive oil, balsamic vinegar and finely chopped garlic cloves. Season to taste and roast for 30 mins.

Leek and Yoghurt Sauce

1 leek

¼ cup vegetable stock

½ cup low fat, natural yoghurt

½ cup low fat sour cream

chives, finely cut

salt and freshly ground pepper

Cook washed and sliced leek in vegetable stock until tender (3 - 5 mins).



Whisk or blend the yoghurt and sour cream together (a hand blender is perfect for this). Heat gently (don't boil), still whisking continuously. If you have a hand blender, give the sauce a final blitz so it is light and frothy. Add chives and season with salt and pepper.




Chere

Individual Snapper Pies with leeks, creamy white wine sauce and macedamia dukkah in a home-made sour cream pastry.   I served a selection of fresh greens from my garden, lightly dressed with pistachio oil and lime dressing.   Absolutely yummy!

Recipe: (for 4)

Sour cream pastry (make the pastry first as it needs an hour in the fridge).

2 cups plain flour (I used a mix of 1 cup plain and 1 cup 00 fine flour)

1 teaspoon sea salt

120 cold butter, diced

½ cup sour cream (I used light)

2-3 tablespoons iced water

egg wash for brushing at end.

Method:

How I love my second hand food processor! Just put the flour, salt and butter in a food processor and process until the texture resembles fine breadcrumbs. Add the sour cream and iced water and process until it all comes together (very quick!). Form into a smooth ball on a floured board, wrap in cling wrap and put in the fridge for an hour.

Preheat the oven to 180ºC.

Filling:

The filling has a layer of leeks and then the snapper layer....

Leek filling:

2 leeks, (white part) washed and sliced.
1 clove garlic, peeled and finely chopped
1/4 cup white wine
1/4 cup fish or vegetable stock
1 teaspoon of thyme, chopped
seasoning to taste

Method:
Cook the leeks, garlic and thyme in the stock and white wine until tender (about 5 minutes).
All the liquid should be evaporated. If not simmer until it is. Add seasoning.
Set aside to cool.

Snapper filling

30 g butter
30 g flour
160 ml fish or vegetable stock
140 ml milk
20 ml lemon juice
700g snapper, skin off, carefully deboned and cut into chunks.
1 heaped tablespoon of dukkah (I used macedamia, but you could use any mix of dukkah to suit).

Method:

Warm the stock and milk together, but don't boil – and keep warm. Make a roux by melting the butter over medium heat, then adding the flour to make a smooth paste. Cook the roux for 2 minutes, then slowly add the warmed stock and wine, stirring well to make sure there are no lumps. Add the lemon juice and season. Keep stirring the roux for 3 - 5 minutes, until it is thick and really smooth. Remove from the heat and fold in the uncooked snapper and dukkah. Set aside to cool.

Getting it together:

Cut the pastry into 8 pieces and roll each piece into 3 mm thick circles. (I lightly floured two sheets of baking paper and put the pastry inside the two sheets, so that the pastry didn't stick.). Put a pastry circle into each of your 4 small pie dishes* and brush the edges with egg wash. Divide the leek mixture between the four dishes and then top with the snapper & dukkah mixture.** Cover with the remaining pastry circles and press down with your fingertips (or a fork) to seal the edges. Trim the edges with a sharp knife and brush the pie tops with egg wash. Make a few pricks in the top with a fork to let the steam escape while cooking.

Bake for 25 minutes until golden. Check to make sure they are golden brown.

*You could make one large pie

**It occurs to me that I could have made the leek and snapper (etc.) mix together – but ….

I didn't and it was delicious – however, I'm sure it would taste delicious if just one mixture was made up – and save a heap of time!

You could serve this with lots of things – such as a paw paw and grape tomato salsa.

(mix diced paw paw, red pepper, handful of grape tomatoes, halved, 1 tablespoon each of chopped fresh coriander and fresh mint, a little lime juice and black pepper - cover until ready to serve - refrigerate if it's hot!) 

I chose my lovely fresh garden greens -because they are so delicious – and dressed them with a pistachio oil and lemon dressing.





Kim

King Snapper with Thai Lemongrass and Kaffir Lime Leaves, cooked in a banana leaf,   fennel and potato salad with mint and Aoli. 

I baked the King Snapper with lemongrass and Kaffir lime leaves, with some powdered coriander and finely chopped chillies sprinkled over the top.

Salad was mixed leaves, mint, spring onions, fennel, home grown cherry tomato, and sliced potato.

Max

Grilled marinated Snapper fillet with spiced pearl couscous and tahini / garlic yoghurt with steamed broccoli. This recipe is based on southern mediterranean spices and flavours. For the recipe see http://www.maxdingleart.com/recipes.html 

Aussie Snapper Soup: As I am a great believer in "no waste", I order whole fish and have them filleted and take home the head and "frame" for soup. Snapper, in times past, was considered the best fish to use for the basis of soup, particularly what was called  "Oyster Soup" which incorporated a few dozen oysters. However this version, made for the current challenge, is particularly Australian and incorporates prawn, four oysters (Sydney Rock) , finger lime ( the fruit of a native citrus ) and 'beach bananas' ( a native vegetable with a crunchy texture and salty flavour), all added to the finished soup as it is served.  Eat with sour dough toast, rubbed with a garlic clove and drizzled with olive oil.
For the recipe see http://www.maxdingleart.com/recipes.html 

Lesley
Poached Snapper in coconut milk

Method:
Place 750g snapper fillets in saucepan with a can of coconut milk, sliced spring onions, 4 birds eye chillies, 4 thinly sliced garlic cloves and 4 kaffir lime leaves pounded in a mortar and pestle.  Simmer on medium heat for 15 mins.

Serve with basmati rice and garnish with coriander.