Pan-fried red snapper recipe
A Scott Dunn take on surf and turf, a light colorful summer dish that is full of flavor.
A Scott Dunn take on surf and turf, a light colorful summer dish that is full of flavor. The golden crisp skin of the Red Snapper complements the pea's sweetness and ham's earthiness. Look for fresh plump, clear eyed fish, other fish such as Red Mullet, Bream or even Langoustines make a good substitute. This dish is beautiful at lunch with a glass of rose.
6 portions Red Snapper taken from a 1.8kg fish
200g Iberico ham, torn into large pieces
500g fresh garden peas (or frozen)
200g broad beans, podded and shelled
250g wild rocket
4 large potatoes
Bunch of spring onions
2 plum tomatoes
2 cloves of garlic
Ground black pepper
Dice the potatoes in to one-inch squares; add to a pan of 700ml water, 150 ml olive oil, 2 cloves of crushed garlic and salt. Bring to the boil and leave to simmer for 15-20 minutes then remove from the heat.
Finely dice the tomato flesh, place in a bowl and season with salt, black pepper and a little sugar. Add the zest and juice of half a lemon. Combine with 150ml olive oil and a tablespoon of chopped parsley and stir. Cover and leave until later.
Bring a pan of salted water to the boil. Cook your broad beans for 3 minutes then remove from water. Then do the same with the peas.
Sauté your chopped spring onions in a little olive oil and a good knob of butter until soft then add the peas and broad beans. Gently warm through.
Heat a non-stick pan on a medium heat. Rub the skin with olive oil and salt. Place into the hot pan, press down a little on the fish to stop it curling up and ensure crispy skin.
Gently cook for about 5 minutes then add a knob of butter. Turn the fish and baste with the foaming butter. Remove from pan after one minute.
Dress the rocket with a little tomato dressing and divide three quarters of the rocket between the plates.
Drain the potatoes, scatter over the plates. Arrange the ham next then the peas and beans. Finish with a little more of the rocket on top. Place the fish centrally on top of the salad and dress the whole plate with the tomato dressing.