Fonterra Food Services
Grilled Snapper fillet with Caper Buerre Blanc
Ingredients
24g olive oil
200g tomato cherry trussed
20g Perfect Italiano Parmesan Grated Cheese
720g snapper fillet
4 serves of Buerre Blanc Sauce
20g capers
80g red onion
1/4 bunch parsley
salt and pepper , to taste
200g Western Star Salted Butter
360g green zucchini
Perfect Italiano ParmesanWestern Star Salted Butter
Method
Season and lightly oil tomatoes and place in oven at 160°C for 8 minutes until soft and the skin is starting to peel away.
On another tray place some silicon paper and sprinkle parmesan over. Place in the oven at the same temperature for approximately 8 - 10 minutes or until golden brown. Remove from oven and allow to cool and dry slightly further - the parmesan should be free of clumps.
Clean, debone and portion fish. Set aside and refrigerate until needed.
Make buerre blanc then add capers, brunoise red onion and chiffonade parsley. Leave in a warm place covered with cling wrap until required.
Season fish and place in a medium hot pan, skin side down, with 20g of Western Star Butter and 5ml of oil for approximately 2.5 minutes, then turn over and repeat. Place in the oven for 3-5 minutes to cook then remove and allow to rest for 3 minutes in a warm place.
Shave zucchini making ribbons. Heat pan to medium. Melt remaining butter and toss zucchini until tender. Season to taste.
In another medium to hot pan, add the remaining butter and place the zucchini and onion in the pan. Sauté lightly, seasoning well.
To plate up, place the zucchini ribbons and onions on the base. Top with fish. Place the tomatoes alongside and finish with the buerre blanc and parmesan dust.
Tip :
Fish can be substituted with Blue Eye, Swordfish, Tuna or Marlin.

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