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Get Fresh With Al Brown


Ep 3 - Snapper w/ Maori Potatoes

Get Fresh, with Al Brown on TV ONE and TVNZ Ondemand

Snapper w/ Maori Potatoes, Watercress, Jerusalem Artichoke and Oyster sauce

Serves 6.

Step 1. Jerusalem Artichoke and Oyster Sauce

-25 gm Butter
-1/2 Cup Shallots (finely diced)
-1 Cup Sauvignon Blanc
-2 Cup Chicken Stock
-150 gm Jerusalem Artichokes (peeled, thinly sliced)
-1 Cup Cream
-6 Raw Oysters
-1/2 Cup  Oyster Juice
- Sea Salt and Freshly Cracked Black Pepper

Place a saucepan on a low/medium heat. Sweat the butter and shallots together until they become translucent.  Add wine and reduce it by half. Then add the chicken stock along with the thinly sliced artichokes, cover and simmer gently for 40 minutes until the artichokes are tender. Remove saucepan from heat and pour in cream, raw oysters and oyster juice. Stir through and place sauce in stand-up blender. Blitz until sauce has a velvet consistency. Pass through a fine sieve to remove any lumps. Season with sea salt and freshly cracked black pepper. Refrigerate until required.

Step 2. Maori Potatoes
- 500 gm  Maori or New Potatoes (washed)
- Sea Salt   


Place potatoes into a large saucepan and cover with cold water. Add a large pinch of sea salt. Bring water up to a boil, and then lower to simmer. Cook until the potatoes are just tender through the centre. Remove from the heat, strain and cool to room temperature. Hold.

Step 3. Plating and Serving

-3 Tbl Butter
-2 Tbl Garlic (slithers)
-6 handfuls Kale (sliced)
-1/3 cup Water
-6 handfuls Mustard Greens (torn)
-6 handfuls Water Cress (roughly picked)
- Sea Salt and Freshly Cracked Black Pepper
- 6 x 150gm   Snapper Portions (skin on)
- Butter
- Cooked Maori Potatoes
- Jerusalem Artichoke and Oyster Sauce
- 18 Pacific Oysters (shucked)
- Sea Salt and Freshly Cracked Black Pepper

Place a large sauté or frying pan on medium heat. Add the butter and garlic. Once butter is melted, toss in sliced kale and water, continue to cook over medium heat stirring regularly for 10 minutes or until tender. Add the mustard greens and watercress, and stir until just wilted. Season with salt and pepper. Keep warm.
Heat a skillet to medium/high. Place in the cooked Maori potatoes and a knob of butter and let them heat gently, stirring occasionally. Potatoes should be crispy around the edge. Remove and keep warm.
Take a sharp knife 'score' each snapper portion a couple of times just through the skin - this will help the fish stay flat in the pan ensuring even cooking. Heat skillet over high heat; season the fillets with salt and pepper. Add a little cooking oil, then place half the portions skin side down in the pan. Monitor your heat and cook for two to three minutes until the skin is golden.  Turn the fillets, and then add a couple of dollops of butter and finish cooking on the other side. Remove and keep warm while you repeat the procedure with the last three fillets. Hold.
In a small saucepan over low heat, start gently heating up the artichoke and oyster sauce.  Drop in raw oysters to plump and warm through.
Dish out the wilted greens into the centre of each warm plate. Add the cooked potatoes, and a portion of crispy skin snapper resting on top, then finish the plates with 3 oysters and finish with a generous spoonful of sauce over each.