Crispy skin Snapper
MasterChef New Zealand - Crispy skin Snapper with crab mash, seared scallop, broadbeans and citrus salad
4 snapper fillets
2 potatoes, peeled, diced
1/2 cup Anchor cream
30g Mainland butter
Small handful crabmeat
1Tbs chives, finely chopped
1 cup broadbeans
1 orange, peeled, segmented
1/2 lemon, juiced
2 scallops, drained, dried and scored
1 Portion fillets and pat dry, set fillets aside in
refrigerator.
2 Place potatoes in a saucepan cover with water, add a large pinch
of salt, place over a medium heat, bring to a boil then reduce to a
simmer, simmer until tender. Drain. Pass through a mouli into a
saucepan.
Combine the Anchor cream and Mainland butter in a saucepan over a
medium heat, bring to the boil, reduce slightly, add crabmeat and
chopped chives, season to taste. Add to potato mash and mix
thoroughly.
3 Place broadbeans in a bowl, cover with warm water and remove
skins, set aside.
4 Combine orange segments and broadbeans in a bowl, drizzle with
lemon juice, season with salt and pepper, set aside until ready to
serve.
5 Heat an oiled frying pan over a low heat, season snapper skin
with salt, cook skin side down until golden and crispy, press down
with fish slice, to evenly cook fillet. Turn and cook 1-2 minutes
to finish cooking.
6 Heat an oiled frying pan over a medium heat, sear the scallops
for 20-30 seconds each side, don't touch or turn while
cooking.
7 Spoon mash onto a plate, top with snapper fillet, skin side up,
top with scallop, with salad to the side to serve.
