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Steve Roberts' Crispy Skinned Snapper with Potato Herb Salad and Carrot puree


Crispy Skinned Snapper with Potato Herb Salad & Carrot puree

For more on Steve Roberts, visit  Auckland Seafood School

Serves 4

4 x 180g fillets of snapper (skin on)
Salt and pepper to season
1 potato and herb salad (see recipe below)
1 carrot puree (see recipe below)
50ml balsamic reduction
Micro leaves to garnish

Potato and herb salad

300g new season baby potatoes
80g cream mascarpone
Salt and pepper
Good handful chopped Italian parsley and Basil
2 tablespoons olive oil

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

Carrot Puree
200g carrots peeled and thinly sliced
100ml vegetable stock
50g butter
1 teaspoon sugar

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


To Finish
Season the snapper with salt and pepper and sautee skin side down in a hot frying pan until golden and crispy, turn over and remove from heat to finish
Reheat carrot puree gently and place on serving plates
Arrange potato and herb salad on top
Top with snapper , garnish with micro leaves and balsamic reduction


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