Grilled pink snapper on snake beans with poached prawns and a lemon, Pernod cream reduction.
Serves 4
Ingredients:
1kg pink snapper fillets
500g snake beans
1 lemon
1/2 bunch dill, roughly chopped
12 prawns (peeled, head off and deveined)
20ml Pernod
30 ml olive oil
400ml cream
1 tomato, diced
1/2 teaspoon dried oregano
sea salt
cracked black pepper
Method:
We will start by preparing the snapper. Often the snapper will have some ribs still attached to the meat, pull these out with a pair of clean tweezers. Cut the snapper into 4 equal portions, these should weigh between 200 - 250g each. In a medium sized bowl, mix half the dill, 15ml of the olive oil, zest from half the lemon and salt and pepper. Put you fish into this mixture and allow to marinade for 1 hour.
Make the following sauce just before you cook the fish. In a sauce pan pour 10ml of the olive oil, heat the pan moderatly and add the prawns. Cook for 1 minute and then take off the heat. Add the pernod, this should sizzle as it hits the pan. Place pan back on a medium heat and add the juice of half the lemon. Now add the cream, a tiny bit of lemon zest and salt and pepper. On a low heat reduce this cream sauce until it is thick.
On a hot barbeque or non stick pan cook the snapper. The best way to do this is to lightly brown the snapper on both sides, start by putting the flesh side down. Then oven bake it at 220 degrees until cooked, this will vary depending on the thickness of the fish (be careful not to over cook as it will become dry).
While the fish cooks, put the beans into a pot of boiling salted water until they soften. Once cooked, drain the beans and in a hot pan toss them with the remaining olive oil, diced tomato and dried oregano, cook for 1-2 minutes on a moderate heat.
To plate the dish, put the beans in a neat pile in the middle of each plate, rest the snapper skin side up on the beans. Heat the pan that you cooked the snapper in and pour the sauce in, this will lift some of the snapper flavours into the sauce. Once warmed, pour the sauce over the top and neatly stack the prawns.
Garnish with fresh dill or chervil.
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