Mirepoix:
2 tablespoons each: finely diced onion, celery, yellow pepper
1 teaspoon finely diced red chilli
1 tablespoon thyme leaves
2 tablespoons canola oil
1 teaspoon caster sugar
¼ cup white wine
Sauté the first 5 ingredients in the oil on low heat, until very soft. Add the caster sugar and wine and simmer until the wine evaporates. Chill overnight.
Paprika Mayo:
1 cup good quality mayonnaise
1 clove garlic, crushed
2 teaspoons each: smoked paprika, tomato paste
Combine all the ingredients and chill overnight.
Snapper:
500g skinned and boned snapper, cooked and flaked
3 tablespoons lemon juice
¼ cup Japanese (or fresh) breadcrumbs
salt and pepper to taste
Extras:
1 cup Japanese breadcrumbs
canola oil for frying
watercress or tat soi leaves
To assemble:
Combine the snapper with the lemon juice, breadcrumbs, seasonings, mirepoix and 4 tablespoons of the mayo.
Mould the mixture into 6 x 100g cakes, about 5cm high and 5 cm in diameter. Chill. Coat in the extra breadcrumbs. Shallow-fry in the oil in a non-stick pan, until golden. Turn once during cooking.
Place in the centre of each serving plate topped with a little of the mayo. Pile with watercress or tat soi leaves.
Garnish with thinly sliced beans or samphire (seaweed) and drizzle the plate with a mango dressing or similar, if preferred. Serves 6 as a starter.
|
print this page