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I LOVE THE RITUAL OF SHARING FOOD WITH FRIENDS AND FAMILY SO THIS COMES OUT IN MY MENUS A LOT.
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Michael’s oven-baked snapper with pickled fennel salad and lettuce gazpacho.
Snapper
Pickled fennel salad
Lettuce gazpacho
Ingredients: • 200 g piece red snapper fillet • Good olive oil • Salt to taste • Butter to taste
Ingredients: • 200 g baby fennel shaved • ½ bunch of dill chopped • ¼ bunch parsley chopped • Popcorn shoots • Snow pea tendrils • Squid ink • 50 ml white balsamic • 50 ml good olive oil • Salt to taste
Ingredients: • 200 g green capsicum (deseeded) • 1 green chilli (deseeded) • 3 shallots (peeled) • 175 g fennel (shaved) • 200 g cos lettuce • ½ bunch parsley • 400 g mayo • 50 ml white balsamic • 1 cloves garlic • Salt to taste
Method: Preheat your oven to 200°C. Olive oil and season your fish well. Using a good non-stick pan place on stove burner on high.
Method:
Drizzle in a little extra olive oil and place the snapper in skin side down. After a minute or so place your pan into your pre-heated oven and cook for 6–8 minutes.
Mix fennel, herbs and dress with olive oil and balsamic.
When the fish is ready, add a knob or two of butter, turn it over and baste. This gives it a nutty rich flavour.
Finally garnish with popcorn shoots and snow pea tendrils.
Using a pastry brush spread a small amount of squid ink on the plate then place pickled fennel over the top.
Add the snapper and drizzle over the lettuce gazpacho.
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Method: Process all ingredients apart from mayo and pass through a fine strainer. Whisk through mayo and chill.