Snapper sundowners with sauce gribiche
Serves 30 - 40 Canape's as a pass round
Step 1. Sauce Gribiche
Ingredients:
1 cup mayonnaise
3 hard boiled eggs (finely chopped)
3 Tbl capers (finely chopped)
3 Tbl red onion (finely chopped)
1/3 cup gherkins (finely chopped)
2 Tbl parsley (finely chopped)
2 Tbl chervil (finely chopped)
1 Tbl tarragon (finely chopped)
1 Tbl wholegrain mustard
Method:
In a bowl, mix together all the ingredients, check seasoning and
add a pinch of salt and pepper if you feel it is required. Keep the
Gribiche refrigerated until required.
Step 2. Sundowner
Batter
Ingredients:
2 whole eggs
2 egg yolks
2 Tbl milk
1/3 cup all purpose flour
Pinch salt and pepper
Method:
Take a bowl and add all the ingredients. Whisk together to form a
smooth lump less batter. Keep in the fridge until required.
Step 3. Cooking and Serving
Ingredients:
300g snapper fillet (or similar)
Sundowner batter
2 egg whites
Sauce Gribiche
Lemon Squeeze
Method:
Firstly take the snapper fillets and cut them into pieces about
half a centre meter thick and about the size of an old fifty cent
coin.
Now take a clean bowl and whisk the two egg whites together to
medium stiffness. Now fold the egg whites into the batter a little
at a time until incorporated and a light batter is achieved.
Heat up a skillet or flat top on your BBQ to medium / hot.
Fold the snapper pieces into the batter.
Oil or butter your cooking surface, then using the tongs,
individually take out each piece of snapper covered in batter and
place on heat. Turn after a minute or so until the snapper inside
the 'Sundowner' is cooked.
Continue batch cooking as you go.
To serve, place a small amount of the Gribiche on each 'Sundowner',
hit them with a squeeze of lemon and serve on a platter.
