Roasted Snapper, Vadouvan Spices, Oyster Tortellini,

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Ingredients/Method: Snapper | Cauliflower Puree | Oyster Tortellini | Seaweed | Vadouvan | To Assemble the Dish

Silken Cauliflower Puree, Herb Salad, Mussel – Seaweed Mascarpone Sauce

Snapper

Ingredients

  • Snapper fillets 4 (180g)
  • Clarified butter 20g
  • Vadouvan 4 tbsp
  • Lemon, for the juice 1

Method

  1. Preheat the oven to 180˚C.
  2. Heat the butter in a frying pan and when shimmering, place the fish carefully into the pan.
  3. Cook for 3 minutes then turn over.
  4. Thickly spread the vadouvan over the fish and transfer the pan to the oven.
  5. Cook for 6 minutes then remove.
  6. Spoon any cooking juices over the fish and add a squeeze of lemon juice.

 

Cauliflower Puree

Ingredients

  • Head of cauliflower 1
  • Cream 1 lt
  • Sea salt
  • Bay leaf 1

Method

  1. Trim cauliflower, keeping only the white of the flower.
  2. Place into saucepan and pour over enough cream to cover.
  3. Add bay leaf.
  4. Bring to the boil & simmer until cooked.
  5. Strain through a fine sieve and reserve the cream.
  6. Remove the bay leaf then blend the cauliflower, adding enough cream to form a smooth puree.
  7. Season and push through a fine chinois.

Oyster Tortellini

Ingredients

  • Bluff oysters 12
  • White fish 250g
  • Egg white 1
  • Cream 200ml
  • Pasta dough 400g
  • Egg 1
  • Egg yolk 1
  • Semolina, for dusting

Method

  1. In a food processor, blend together the oysters and fish.
  2. Add the egg white and mix until combined.
  3. Turn the mixture into a bowl and gently fold in the cream.
  4. Season with sea salt.
  5. Set to one side and refrigerate while you roll out the pasta dough.
  6. Assemble the pasta machine on a long, floured bench. Cut the dough into quarters.
  7. Set the pasta machine on its widest setting and pass the dough through the rollers.
  8. 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.
  9. Dust the pasta with flour to prevent sticking.
  10. Lay the pasta out on the bench.
  11. Beat the egg and egg yolk together and brush the dough lightly with it.
  12. Then, using the sharp side of a 6cm round cutter, cut out rounds of pasta dough.
  13. Place 1 teaspoon of mix on the front half of each round.
  14. 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.
  15. Place onto a tray dusted with semolina and refrigerate.
  16. You will need 12 tortellini. Freeze any leftover dough and tortellini for later use.

Seaweed

Ingredients

  • Wakame seaweed 500g
  • Unsalted butter 50g
  • Mascarpone 150g

Method

  1. Wash the wakame thoroughly and while it is still wet, steam in a covered pan for 2-3 minutes until the leaves have softened.
  2. Drain and squeeze the moisture out.
  3. Melt the butter in a frying pan and when foaming, add the wakame, mussel juice and mascarpone.
  4. Cooked until warmed through and season with salt and pepper.

Vadouvan

Ingredients

  • 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

Method

  1. Preheat the oven to 180˚C.
  2. Peel and coarsely chop the onions, shallots and garlic in a food processor.
  3. Heat the oil in a large frying pan and sauté the onion mixture until golden.
  4. 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.
  5. Line a shallow baking pan with greaseproof paper and spread the onion mixture as thinly as possible. Bake in the oven for 2 hours.
  6. Transfer to a container and refrigerate.

To Assemble the Dish

Ingredients

  • Beurre monte 100ml

Method

  1. Bring a large pot of salted water to a vigorous boil and add the tortellini and cook for 3 minutes.
  2. Use a draining spoon to lift the tortellini from the water and transfer to a warm bowl and coat in the beurre monte.
  3. Place a strike of cauliflower puree on a plate and position snapper at the top of the strike.
  4. Arrange small piles of spinach on the plate and intersperse tortellini.
  5. Spoon the almond emulsion over the fish.

 

 

Source : New Zealand Trade and Enterprise.