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MasterChef New Zealand


Snapper Fillet

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Snapper Fillet Poached in Fresh Coconut Milk
Recipe by Charlene McGechan

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Serves 2

Wine Match:  Wither Hills Pinot Gris

Kumara Mash
1 red kumara, peeled and roughly chopped
1 tbsp Mainland butter
Salt and freshly ground black pepper

Roast Tomatoes
10 cherry tomatoes
2 tbsp Lupi Olive oil

Poached Snapper
2 medium coconuts, scraped and milk drained
11/2 cups hot water
1 ripe tomato, quartered
1 onion, roughly chopped
1/2 tsp salt
2 snapper fillets, boned, scaled, skin on
1/2 flour, seasoned with salt and pepper
1 tbsp Lupi Olive oil

1 tbsp Lupi extra virgin olive oil
1/2 cup baby spinach
1/2 cup mesclun leaves
2 walnuts, each cut into 4 pieces, roasted lightly

Reduced balsamic vinegar, to serve

1. Preheat oven to 140C.

2. To make the kumara mash, place the kumara in a saucepan of salted water, place over high heat and bring to the boil. Cook until tender. Remove from the heat, drain and mash with a fork. Add the Mainland butter and season to taste with salt and pepper. Set aside and keep warm.

3. For the roast tomatoes, place the cherry tomatoes in a bowl and drizzle with Lupi Olive oil. Season with salt and pepper, place on a roasting tray and roast for 10-15 minutes.

4. To prepare the poaching liquid, place the coconut milk, water, tomato, onion and salt in a frying pan or saucepan and bring to a simmer for 5 minutes. Do not allow to come to a rolling boil.

5. Lightly dust the snapper fillets in seasoned flour. Heat the Lupi Olive oil in a frying pan over medium high heat and place the snapper in the frying pan skin side down. Allow to brown on both sides then place in the poaching liquor. Place over low heat and poach until just cooked through.

6. Drizzle the Lupi extra virgin olive oil over the spinach and mesclun and toss with the roasted walnuts.

7. To serve, push the kumara mash into a ring mould to about 1cm on each serving plate. Top with a piece of poached snapper and place a handful of salad on top. drizzle a little reduced balsamic around each plate and then place 5 roasted cherry tomatoes around the outside.