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Recipe by Jenny Parton, Sileni Estates Winery, New Zealand
Mix the sumac and poppy seeds together.
Coat the snapper on all sides & place back in refrigerator.
To make the mash, peel the potatoes & steam them.
Remove from steamer & place in a bowl, add cold diced butter & mash roughly by hand.
Sauté red onions until translucent & slightly golden, add to mash, season to taste & add lime juice.
To make the sauce, roast the capsicums, peel & set aside.
Fry off the garlic, chilli & capsicum & add the tomatoes.
Cook for 10 minutes, add the stock & remaining ingredients.
Simmer for 20 minutes on a low heat.
Remove from the heat, cool slightly & blend to a smooth sauce consistency.
Pan fry the snapper, presentation side down in the pan first.
Finish cooking in the oven until medium rare.
Reheat the sauce & mash if necessary.
To serve, place a pile of mash in the centre of the plate.
Ladle the sauce around the mash & lay the fish on top.
Serve with blanched piko piko fronds, deep fried crispy leek, hijiki (a type of dried black seaweed) & pesto.
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