Snapper, brandade and red capsicum

all details

You can also serve brandade on grilled sourdough with a soft-boiled egg and chopped parsley for lunch.

Snapper, brandade & red capsicum.
Photo: Marina Oliphant

Ingredients

  • 200g blue-eye trevalla
  • 150g table salt
  • 200ml milk
  • 4 garlic cloves, squashed
  • 1 tsp peppercorns
  • 3 sprigs thyme
  • 1 bay leaf
  • 100g potato, steamed and peeled
  • 50ml extra virgin olive oil, and a little more for dressing
  • Salt and pepper
  • Vegetable oil
  • 4 x 180g snapper fillets, pin boned, skin on
  • 2 red capsicums, roasted, peeled and cut into strips
  • 1/4 cup flat-leaf parsley leaves

Method

To make the brandade, toss trevalla in salt and leave in the fridge overnight. Rinse well and place in a saucepan. Add milk, garlic, peppercorns, thyme and bay leaf. Bring to a simmer for five minutes. Turn trevalla over and remove from the heat.

When cool enough to handle, take fish from milk and flake. Place in a food processor and add potato and olive oil. Pulse until mix just comes together. Season with salt and pepper and keep brandade warm.

Heat a little vegetable oil in a non-stick frying pan. Add seasoned snapper skin-side down and fry on a medium heat until skin is golden, about five minutes. Turn over and cook for one minute or until snapper is just cooked through.

Serve with a large spoonful of brandade, capsicum and parsley. Dress with a little extra virgin olive oil.

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  • Main Ingredients - Potato
  • Cuisine - French

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we cooked this on friday and it was amaze balls... give it a go!!! Read more

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Date and time
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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July