Ep 49 - Salt and Pepper Snapper with Mustard Emulsion and Charred Cucumber
EP 49 Ben
Salt and Pepper Snapper with Mustard Emulsion and Charred Cucumber
1 litre yoghurt (to make 100 ml whey)
2 sprigs saltbush
750ml shiraz wine
10 pepper berries
250 ml beef stock
1 tablespoon vegemite
6 tablespoons butter
2 finger limes
200 grams potato, peeled and cut into 1cm dice
200 ml milk
2 tablespoons mustard
75 ml mustard oil
3 tablespoons oil
4 small Lebanese cucumbers, trimmed and sliced in half lengthwise
4 snapper fillets, skin on, cut into 2 portions each
salt and pepper, to taste
1. Preheat oven to 120C.
2. Place yoghurt in a sieve lined with 2 layers of cheese cloth . Gather up for form a pouch and gently squeeze the yoghurt to extract whey. Allow to sit and squeeze regularly to obtain 100 ml whey. Reserve curds for another use.
3. Place salt bush on a baking tray and place in the oven until dry, about 30 minutes. Remove from oven, take leaves off stem and set aside.
4. Place the wine, pepper berries, beef stock and vegemite in a frypan and set over high heat, whisking, until combined. Allow to simmer until reduced to 150ml. Remove from heat. Add 3 tablespoons butter, swirling the saucepan to incorporate. Squeeze in the flesh of finger limes. Set aside, keeping warm.
5. Meanwhile, for the mustard emulsion, place the potatoes, milk and pinch salt in a saucepan and set over medium heat. Allow to simmer gently until potatoes are soft, about 30 minutes. Remove from heat and transfer to a blender. Pulse to puree, add 1 tablespoon butter and mustard and blend until well combined. Add the mustard oil and yoghurt whey and blend until thick and creamy. Set aside, keeping warm.
6. Place 1 tablespoon oil in a frypan or grill pan and place over high heat. Add cucumber slices, cut side down, and cook until charred. Remove from heat.
7. Place remaining 2 tablespoons oil in a frypan and set over high heat. Season the fish and add to the fry pan, skin side down. Cook fillets until opaque 2/3 way through. Add remaining 2 tablespoons butter and continue to cook, basting, for another minute.
8. To serve, place some mustard emulsion on each serving plate. Add cucumber and fish fillets. Drizzle with red wine sauce and garnish with dried salt bush leaves. Season, to taste.