Ep 24 - Snapper en papillote
Snapper en papillote
MasterClass by George Calombaris
1 baby snapper, filleted and pin boned, 150g fillet reserved for mousse
150g reserved snapper fillet, skin removed
2 egg whites
Pinch cayenne pepper
50ml thickened cream
1 teaspoon lemon zest
2 white onions, finely sliced
2 star anise
100ml extra virgin olive oil
2 large dutch cream potatoes, peeled
� teaspoon sea salt
1 teaspoon shiso cress, to garnish
1 teaspoon baby watercress, to garnish
Extra virgin olive oil, to drizzle
1. Preheat oven to 180 C.
2. For the mousse, place snapper, egg white, salt and cayenne pepper into the chopper attachment of a stick blender and puree to a smooth paste. Add cream and lemon zest and process until smooth. Refrigerate or sit over ice until required.
3. For confit onions, place onion in a medium saucepan with saffron, anise and olive oil. Confit over a low and gentle heat, stirring occasionally, for 35-45 minutes or until translucent and beginning to caramelize.
4. For potatoes, taking a 2cm round cutter, cut potato into cylinders and thinly slice on a mandolin.
5. Place potato slices into a medium saucepan 1/3 filled with water and add salt and saffron. Bring to a boil, remove from heat and allow residual heat cook potato slices through.
6. To en papillote, arrange spoonfuls of cooked onion onto greaseproof paper, top with snapper fillet skin side up and season with salt and freshly ground white pepper. Using a palette knife spread 3-4 tablespoons of mousse evenly over the fillet.
7. Line with cooked sliced saffron potatoes to resemble fish scales. Fold bag edges to enclose and bake for 20 minutes.
8. Remove, cut bag open and top with shiso and baby cress and drizzle with olive oil.