Ingredients/Method: Snapper | Cauliflower Puree | Oyster Tortellini | Seaweed | Vadouvan | To Assemble the Dish
Silken Cauliflower Puree, Herb Salad, Mussel – Seaweed Mascarpone Sauce
- Snapper fillets 4 (180g)
- Clarified butter 20g
- Vadouvan 4 tbsp
- Lemon, for the juice 1
- Preheat the oven to 180˚C.
- Heat the butter in a frying pan and when shimmering, place the fish carefully into the pan.
- Cook for 3 minutes then turn over.
- Thickly spread the vadouvan over the fish and transfer the pan to the oven.
- Cook for 6 minutes then remove.
- Spoon any cooking juices over the fish and add a squeeze of lemon juice.
- Head of cauliflower 1
- Cream 1 lt
- Sea salt
- Bay leaf 1
- Trim cauliflower, keeping only the white of the flower.
- Place into saucepan and pour over enough cream to cover.
- Add bay leaf.
- Bring to the boil & simmer until cooked.
- Strain through a fine sieve and reserve the cream.
- Remove the bay leaf then blend the cauliflower, adding enough cream to form a smooth puree.
- Season and push through a fine chinois.
- Bluff oysters 12
- White fish 250g
- Egg white 1
- Cream 200ml
- Pasta dough 400g
- Egg 1
- Egg yolk 1
- Semolina, for dusting
- In a food processor, blend together the oysters and fish.
- Add the egg white and mix until combined.
- Turn the mixture into a bowl and gently fold in the cream.
- Season with sea salt.
- Set to one side and refrigerate while you roll out the pasta dough.
- Assemble the pasta machine on a long, floured bench. Cut the dough into quarters.
- Set the pasta machine on its widest setting and pass the dough through the rollers.
- Continue to pass the dough through the rollers, progressively reducing the settings on the machine until you reach the pasta is long, thin and silky.
- Dust the pasta with flour to prevent sticking.
- Lay the pasta out on the bench.
- Beat the egg and egg yolk together and brush the dough lightly with it.
- Then, using the sharp side of a 6cm round cutter, cut out rounds of pasta dough.
- Place 1 teaspoon of mix on the front half of each round.
- Fold the back half over the front and press the pasta around oyster mix by hand. With the half moon pasta shape, bring two ends together.
- Place onto a tray dusted with semolina and refrigerate.
- You will need 12 tortellini. Freeze any leftover dough and tortellini for later use.
- Wakame seaweed 500g
- Unsalted butter 50g
- Mascarpone 150g
- Wash the wakame thoroughly and while it is still wet, steam in a covered pan for 2-3 minutes until the leaves have softened.
- Drain and squeeze the moisture out.
- Melt the butter in a frying pan and when foaming, add the wakame, mussel juice and mascarpone.
- Cooked until warmed through and season with salt and pepper.
- Onions 1kg
- Shallots 250g
- Cloves of garlic 10
- Vegetable oil 60ml
- Fenugreek seeds 1 tsp
- Ground cumin 1 tbsp
- Ground cardamom 1 tbsp
- Brown mustard seeds 1 tsp
- Turmeric A pinch
- Ground nutmeg 1/2 tsp
- Ground chilli 1/2 tsp
- Ground cloves A pinch
- Preheat the oven to 180˚C.
- Peel and coarsely chop the onions, shallots and garlic in a food processor.
- Heat the oil in a large frying pan and sauté the onion mixture until golden.
- While the onions cook, grind the fenugreek seeds in a spice mill, then combine with remaining ingredients and add to the browned onions. Toss gently until well combined.
- Line a shallow baking pan with greaseproof paper and spread the onion mixture as thinly as possible. Bake in the oven for 2 hours.
- Transfer to a container and refrigerate.
- Beurre monte 100ml
- Bring a large pot of salted water to a vigorous boil and add the tortellini and cook for 3 minutes.
- Use a draining spoon to lift the tortellini from the water and transfer to a warm bowl and coat in the beurre monte.
- Place a strike of cauliflower puree on a plate and position snapper at the top of the strike.
- Arrange small piles of spinach on the plate and intersperse tortellini.
- Spoon the almond emulsion over the fish.
Source : New Zealand Trade and Enterprise.