Parmesan Crusted Snapper Fillet

snapper
Serve in a soup bowl with toasted Sourdough and micro herbs to garnish.

Ingredients

Panko Breadcrumbs 300g Grated Parmesan 180g
Sea Salt
Fresh Ground Black Pepper Flour
Egg-wash
Fresh Snapper fillet Skin On 180g Steamed/Sliced Kipfler Potatoes 150g Sliced Brown Onion
Butter sauce
Shredded mint
Lemon juice /Zest
Green peas 100g
Vegetable stock

Method

Heat oil & butter in a saute pan till foaming, add grated zucchini, sweated onion & a little garlic and toss together.

Add picked crabmeat and cook for a further minute without colour, squeeze in lemon juice and zest and then add the napolitaine sauce.

Re-blanch the pasta till al dente and add to the crab mix, toss through a good pinch of picked chervril, season to taste.

 


International chef
Nicolas Ash shares his passion for working in Australia, and particularly serving produce from the sea.
This is a Recipe from Nicholas Ash.To read our interview with him, click here.Here are some other recipes he wrote for us:attachmate office opening nov 2011 melbourne - credite andew jarvie

 

Seafood Chowder with Toasted Sourdough

 

 

 

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White Chocolate Mousse

 

 

attachmate office opening nov 2011 melbourne - credite andew jarvie

 

Blue Swimmer Crab Orecchetti Pasta

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