1. OCAU Merchandise now available! Check out our 20th Anniversary Mugs, Classic Logo Shirts and much more! Discussion here.
    Dismiss Notice

Pan fried Snapper, Spinach & Parsley Cream Reduction w/ Linguine & Creme Fraiche

Discussion in 'Geek Recipes' started by RETARD, Jan 23, 2013.

  1. RETARD

    RETARD Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    One of the dishes from a masterclass with George Calombaris.
    We were asked to take notes and re-create the meal.
    Here is my version of it from home ...

    (we made the pasta in class, alas i am too knackered to do that atm)

    INGREDIENTS:
    1 fresh Snapper - I filleted mine but you could buy it already done
    Extra Virgin Olive Oil - to cook in
    big knob of butter
    Rosemary sprig

    80-100 gm linguine pasta per person
    Dollop of Creme Fraiche
    Salt Flakes
    Fresh squeeze of lemon

    1 diced Shallot
    1 finely sliced Garlic Clove
    3tlb Extra Virgin Olive Oil
    300ml Bulla Cream ;)
    Salt to taste
    100gm baby Spinach Leaves
    1 bunch of curly parsley

    METHOD:
    1. over medium heat, fry off the shallot & garlic in Olive OIl til softened (3 - 4 mins)
    2. reduce to medium low heat & pour in the cream.
    3. stir occasionally and reduce until you can draw a line through the sauce with a spoon and it doesn't disappear. (about 10 - 15 mins ?)
    4. Season and taste
    5. Place parsley into some simmering water for about 4-5 mins til soft.
    6. add in the baby spinach for 1 min then turn off the heat.
    7. strain well, squeeze out the water gently then add to the cream & cook for a min to combine.
    8. Add the sauce to a blender for 30 seconds and create you're puree :) (you can leave this aside til ready, then just warm through)

    9. Cook pasta in salted water til aldente, strain then back into the pot.
    10. cover with Creme Fraiche, a squeeze of lemon, salt to taste and a good drizzle of Olive Oil (the EVOO stops it from sticking together)
    11. Combine well and let sit to absorb with the lid on

    12. Add EVOO then your snapper into a medium pan, skin side down. Hold for 30 seconds to prevent from curling up on you.
    13. cook til the 'white' is about 85% of the way up.
    14. Remove from heat, flip over fish add in the butter and rosemary. Let the residual heat cook the fish through whilst you warm up the sauce quickly and plate up

    Say hello to sammy the snapper :)
    [​IMG]

    love fish :)
    [​IMG]
     
    Last edited: Jan 23, 2013
  2. -Shay-

    -Shay- Member

    Joined:
    Mar 6, 2007
    Messages:
    453
    Location:
    Gympie
    That looks amazing. Will have to try it some day. Promise
     
  3. broccoli

    broccoli Member

    Joined:
    Feb 21, 2010
    Messages:
    21,513
    Location:
    Perth
    Oh, yum. That looks fabulous.
     
  4. OP
    OP
    RETARD

    RETARD Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    Cheers guys.
    I would never usually put pasta with fish but it seems to work pretty well.
    Also there was enough left over puree to have with chicken the next day :thumbup:
     
  5. PwnageHobo

    PwnageHobo New Member

    Joined:
    Dec 1, 2012
    Messages:
    1
    Nice recipe there. Orange actually works as a lemon substitute, if you're in a bit of a pinch, too.
    Nice choice on the fish, BTW... smaller red snapper tend to taste better than the biggies.
    I'd say anywhere between 40cm and 50cm would go down nicely.
    This particular fish also it looks reasonably fresh (non-milky eyes).

    Keep up the good work.
     
  6. OP
    OP
    RETARD

    RETARD Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    You're first post PwnageHobo!
    What an honour :)
    Funny you mentioned Red Snapper, thats exactly what i bought today to make this dish again tomorrow night. Keen to see the comparison.

     

Share This Page

Advertisement: