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A Gift From the Chef – Head Chef Andre Mahe's Carnarvon Pink Snapper

A Gift From the Chef – Head Chef Andre Mahe's Carnarvon Pink Snapper

by Mireille Kilgour : December 4th, 2015

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In Australia we're lucky enough to celebrate Christmas in summertime, which means very often there's some delicious seafood on the menu. If you're looking for a dish that'll really wow your guests this year, look no further than this pink snapper recipe. It's part of our 'Gift from the Chef' series, where we're sharing with you a selection of handpicked festive recipes from our renowned restaurant partners. This one comes from Head Chef Andre Mahoe of Trustee Bar and Bistro in Perth.

Carnarvon Pink Snapper, Celeriac Puree, Wilted Spinach, Tomato and Caper

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Serves 4

Ingredients

4 Pink Snapper fillets, 180g each, skin on
2 bunches English spinach, washed, leaves only

Celeriac Puree

800g celeriac, peeled & cut into 8cm cubes
extra virgin olive oil
sea salt
freshly ground black pepper
100ml pouring cream

Tomato and Caper Salsa

1 punnet cherry tomatoes, quartered
30g parsley, chopped
juice of 1 lemon
sea salt
freshly ground pepper
125ml extra virgin olive oil

Method

Celeriac Puree

Preheat oven to 200℃.

Place diced celeriac onto a baking tray, drizzle with olive oil and season with salt and pepper.

Cook for 20 minutes or until tender.

Remove from tray, place in colander and allow any liquid to drain away.

Pour cream into small saucepan, simmer until liquid has reduced by about 15%.

Blend celeriac and cream together until smooth.

Adjust seasoning if required and put to one side, keeping warm.

Tomato and Caper Salsa

Placed diced tomatoes, capers, chopped parsley, lemon juice and 125ml of extra virgin olive oil in a small bowl, mix together.

Check seasoning, put to one side and keep at room temperature.

Blanch spinach in boiling water for 30 seconds.

Drain any excess liquid away in a colander.

Toss spinach in a pan with a small knob of butter and sea salt.

Put to one side, keeping warm.

Snapper

Heat a large, heavy frying pan over a medium to high heat.

Season the fillet with salt and freshly ground black pepper.

Place fish in pan, skin side down.

Cook for approximately 1 minute until crispy.

Turn the fillet over and cook on fleshy side for 4 minutes.

Remove from heat and allow to rest for 4 minutes on a warm plate.

To assemble dish

Spoon celeriac onto plate, wiping it across the plate with a spoon.

Place warm spinach in the middle of the plate.

Place tomato and caper salsa on one side of the plate.

Place snapper on top of the spinach.

Bio
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Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.