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Grilled Snapper with Fennel and Potato Puree


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Grilled Snapper with Fennel and Potato Puree
Recipe by Ana Schwarz

Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Serves 2

Wine Match:  Corbans Homestead Chardonnay

Fennel and Potato Puree
1 tbsp Lupi Olive oil
2 shallots, finely diced
2 cloves garlic, finely diced
2 medium fennel bulbs, core removed, thinly sliced
1 large Agria potato, peeled, 2cm diced
1-2 cups Campbells Real chicken stock
1/2 cup fresh Anchor cream

Snapper
2 snapper fillets, boned, skin off
1 tbsp Mainland butter

Vegetables
6 yams
1/2 cup snow peas, blanched
1 cup broccoli florets, blanched
Chopped chives, to serve

1. Preheat oven to 160C.

2. To make the fennel and potato puree, place the Lupi olive oil in a saucepan and place over medium heat. Add the shallots and garlic and sweat until translucent. Add the fennel and potato, then add enough Campbells Real chicken stock to cover. Taste the stock and add a little salt if required. Allow to simmer until the potatoes are cooked through.

3. To cook the yams, coat the yams in Lupi Olive oil and season with salt and pepper. Place the yams on a roasting tray, place in the oven and roast until tender.

4. Once the potatoes are cooked, add the Anchor cream to the saucepan and cook for a further 5 minutes. Strain the potatoes and fennel, reserving the liquid. Place the potatoes in a blender and blend until smooth, adding the cooking liquid as required to achieve a smooth, creamy puree. Pass through a fine chinois, cover and keep warm.

5. To cook the snapper, season the fish with salt and pepper and place in a cold frying pan with the Mainland butter. Place over high heat and allow to come up to temperature. Cook for 2-4 minutes, depending on the size of the fillets, then turn and cook for a further minute. Leave the fish in the pan but turn off the heat.

6. To serve, place a spoon of fennel and potato puree on a serving plate and top with the snapper. Warm the greens and serve with the yams to the side. Top with chopped chives.




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