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MasterChef New Zealand


Pan Seared Snapper with Kumara and Dill Mash and Curry Chowder Sauce

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Pan Seared Snapper with Kumara and Dill Mash and Curry Chowder Sauce
Recipe by Brenton Thornton

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serves 2

Wine Match:  Wither Hills Chardonnay

2 snapper fillets, skinned and boned
Juice of 2 lemons
1 tbsp canola oil

Kumara and Dill Mash
2 red kumara, peeled, roughly chopped
1 tbsp Mainland butter
1/4 cup Anchor cream
2 tbsp dill, chopped
Salt and freshly ground black pepper

Curry Chowder Sauce
1 tbsp Lupi olive oil
1 tbsp Mainland butter
2 cloves garlic, chopped
1 red onion, chopped
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 red chilli, finely chopped
1/2 cup white wine
1/2 tsp brown sugar
1 cup Anchor cream
2 tbsp coriander, chopped
1. Place the snapper fillets in a bowl with the lemon juice and allow to marinate for 30 minutes.

2. To make the kumara and dill mash, place the kumara in a saucepan of salted water, place over high heat and bring to the boil. Cook until tender. Drain and then add the Mainland butter and Anchor cream. Mash to a smooth consistency and pass through a fine sieve. Stir through the chopped dill and season to taste with salt and pepper. Set aside and keep warm.

3. To make the curry chowder sauce, heat the Mainland butter and Lupi olive oil in a saucepan over medium heat. Add the garlic, onion, curry powder, cumin, turmeric and chilli and fry until fragrant. Add the white wine and reduce by half. Add the brown sugar and stir. Add the Anchor cream, and allow to simmer slightly to thicken. Stir through coriander and season to taste with salt and pepper.

4. Drain the snapper fillets, reserving 2 tablespoons of juice. Pat the fillets dry. Heat the oil in a frying pan over high heat. Add the snapper fillets and season in pan with salt and pepper, cook on first side for around 1-2minutes. Turn the fish and add the Mainland butter to the pan. Cook for a further 1min. The fish should be just cooked through with nice colour on both sides.

5. To serve, place a spoon of the kumara mash in a serving dish. Place the fish on top of the mash and spoon over the sauce.