Almond Crusted Snapper Fillet - Courtesy of Casa di Nico Italian Restaurant
Ingredients (serves 1)
2 Snapper Fillets 240g each, 3 Semi Dried Tomatoes, 2 large Potatoes for mash
CRUST
25g Blanched Almonds
1 tsp chopped Corriander
1/2 tsp Dill
1 tsp chopped Flat Parsley
1/2 clove Garlic
1/2 Chilli
Grated zest of ½ Lemon
25g softened Butter
25g fresh Breadcrumbs
PARSLEY GREMOLATA
½ bunch chopped parsley, 1 clove crushed garlic, 1 grated lemon zest, 10mls extra virgin olive oil and a pinch of salt. Blend in food processor.
Place all ingredients for the CRUST into a food processor and blend until smooth.
Roll between 2 pieces of greaseproof paper to about 3 mm thick and chill until required.
Seal off the Snapper in a pan seasoning with Salt and Pepper.
Cook in the pan until almost cooked.
Cut the crust to the required size of the Snapper Fillet and remove the paper.
Place onto the flesh side of the Snapper and place under a hot grill until golden brown.
Meanwhile mix 3 finely chopped Semi Dried Tomatoes with the required amount of Mashed Potato and place in the middle of serving plates.
Place Snapper on top and drizzle with a little Parsley Gremolata. |
