foodcreationz

Pan Seared Snapper Muniere, Crushed Pea Ravioli, Puree of Carrot

Nice simple way to cook snapper, a little butter, lemon juice and parsley, make it special with a ravioli and a little sweetness from the carrot.

Serves 4

4 fillets fresh snapper, skin on, bone out

Salt and pepper to season

50gm butter

Juice of half a lemon

Handful of chopped parsley

4 crushed pea ravioli, recipe below

1 recipe of carrot puree, recipe below

Micro leaves, to garnish

Crushed Pea Ravioli

8 won ton wrappers

150gm frozen baby peas

Egg wash, to seal

1. In a pot of boiling salted water blanch peas for 1 minute and strain.
2. Blend half the peas in a food processor and then mix with the reserved whole peas, season and set aside.
3. Lay 4 won ton wrappers on the bench and add a tablespoon of the pea mix in the centre. Brush edges with egg wash, lay the other wrappers over the top and press around the edges to remove the air, cut into rounds.
4. Cook ravioli in simmering salted water for 4-5 minutes.

Carrot Puree

200gm carrots – peeled and thinly sliced

100ml vegetable stock

50gm butter

1 tsp sugar

1. Bring carrots to the boil and then simmer all ingredients in a small saucepan with the lid on for 15 minutes.
2. Remove from the heat, place carrots in a food processor and blend.
3. Season with salt and pepper and pass through a fine sieve.
4. Gently reheat to use.

To Finish

1. Season the snapper on the flesh side and sear in a hot pan skin side down until golden, turn over. Add butter and let foam then add lemon juice and chopped parsley, remove from heat.
2. In the centre of the serving plate place one ravioli and top with the seared snapper.
3. Spoon some carrot puree to the side and run back of the spoon through to form a tear drop.
4. Garnish with micro leaves.

 

Oven Roasted John Dory, Tomato Jus, warm Potato and Chive Salad

All the flavours of the Mediterranean are in this dish and the main component is NZ John Dory. This dish will work well with whatever seafood you may have on hand.

Serves 4

4 John Dory fillets – skin on, bone out

Oil for cooking

Salt and pepper – for seasoning

1 recipe of tomato and mussel fricassee, recipe below

1 recipe of warm potato and chive salad, recipe below

Tomato jus

150 ml fish stock

200ml tomato juice

2 tomatoes – peeled, deseed & small dice

2 tsp fresh coriander leaves – sliced

2 tsp fresh basil leaves – sliced

6 black Kalamata olives – sliced into strips

50ml cream

1. In a heavy based saucepan add fish stock and reduce slightly.
2. Add tomato juice and simmer gently for a further 2-3 minutes.
3. Add cream and remove from the heat.
4. Add remaining ingredients and put aside ready for use

Warm potato and Chive salad

300gm new season baby potatoes

80gm mascarpone

Salt

Pepper

Good handful chives – chopped

2 tbsp Lupi Extra Virgin Olive oil

1. Bring potatoes to boil in a pot of salted cold water and simmer until tender, drain well and roughly crush.
2. Fold in mascarpone, chopped parsley and basil to potatoes, season to taste.

To finish

1. Heat a large fry pan until hot, add the oil and sear seasoned John Dory skin side down, turn over and briefly finish in a hot oven at 180ºC.
2. Gently reheat tomato jus
3. Serve warm potato salad to centre of serving plates. Spoon the fricassee sauce into serving bowls and top with John Dory fillet and garnish.