Snapper carpaccio
Serves 8: Entree size
Step 1. Popped Capers
Ingredients:
1 cup cooking oil
1/2 cup capers
Method:
In heavy bottomed saucepan add the oil and place on medium
heat. Squeeze any excess liquid out of the capers and dry on a
paper towel.
Once the oil is hot, using a sieve, lower the capers into the hot
oil. Let them cook for a minute or so. They are basically ready
when the stop spitting in the oil and have a slight brown tinge to
them. Remove with the sieve and place on an absorbent paper towel.
Cool and keep in a warm dry place.
Step 2. Snapper Carpaccio
Ingredients:
1 kg fresh boneless snapper fillets (preferably a day
old)
3x whole hard boiled eggs (finely chopped)
24 black olives (pips removed, fine dice)
1/2 cup fresh basil (finely chopped)
Popped capers
1/4 cup lemon oil
Drizzle cabernet syrup (1/2 cup sugar with 1/2 cup red
vinegar reduced to a syrup)
Method:
Take the snapper fillets and with your sharpest and thinnest
knife, cut nice and as thin as possible slithers from the fillets.
Lay them down on each plate, to create a thin covering of wafer
thin snapper.
Next sprinkle the chopped egg over each plate, then the black
olive, and follow with the fresh chopped basil. Likewise, divide
out the popped capers over each plate.
Lastly drizzle some lemon oil over each, followed by the Cabernet
syrup. A grind of black pepper and serve.
